If there is one thing I love to eat when I'm in Costa Rica it's those caramel, dulce de leche filled cookies. Although the Alfajores are more of a South American tradition there are certain places, in Tiquicia, where you can get them (Spoon & Automercado). Lately I've asked some of my tico contacts to send me some with people who are coming to Cali, but I have had zero luck...que pura vida! So I decided to make some with my boys.
You are more than welcome to use this recipe:
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
•12 tablespoons butter
•1 cup granulated sugar
•1 egg
•2 egg yolks
•2 tablespoons cognac
•2 1/2 cups cornstarch (corn flour)
•1 cup all-purpose flour
Preparation:
To make cookie dough:
Cream the butter and sugar together, then mix in the remaining ingredients except the dulce de leche and coconut until well blended. Knead on a floured work surface until the dough is smooth and let rest for 15 minutes.
Make the cookies:
Roll the dough out to a thickness of about 1/4 inch and cut into 2-inch rounds. Place on a greased cookie sheet and bake in a preheated 300°F oven for 20 minutes. When cool, spread some dulce de leche on the bottom of half the cookies and press another cookie on top, allowing some of the dulce de leche to squeeze from the sides. Roll the sides in the coconut until the sides are covered.
Makes about 12 delicious, definitely non low calorie cookies!
You can buy the dulce de leche at most hispanic supermarkets or you can make it.
To make dulce de leche:
Method 1: Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil. Place the pie plate in a in larger shallow pan filled with hot water. Do not allow the water to cover the smaller pan. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.
Method 2: Place unopened can sweetened condensed milk in a pot with enough water to cover the can. Bring slowly to a boil, then lower heat to a simmer and let cook for 4-5 hours until the milk is caramelized. Be careful! Keep the can covered and simmering slowly to avoid the risk of the can exploding. Cool the can before opening.
You can also check out blogger Matt Armendariz of mattbites.com. The alfajores he made look so yum yum yummy.
*If anyone decides to make them please share your experience.