Photo by Brianna Vasquez

This past Friday marked National Cookie Day, some places had a few sales but many did not. The day almost went by completely unnoticed as some still shared their favorite cookie recipes.

Over the weekend, I made a bunch of cookies to celebrate the special day. I made a variety of cookies. While I made some of the classics like chocolate chip cookies, sugar cookies, and white chocolate chip chocolate cookies, it allowed me to have time to try out some new ones. But I tried some new cookies which are called alfajores, these cookies are of a Spanish origin and varies from different countries such as Spain, Argentina as they each have their own way of the production of this particular cookie. It is a sandwich cookie and taste like a cross between a shortbread and a butter cookie. The cookie itself is extremely low in sugar which is counteracted by the sweetness of the dulce de leche that sandwiched between the cookies. The cookie has a lighter finish as it uses corn starch instead of the usual flour so it crumbles easily. And the flavor is just simply divine and almost indescribable. It is unlike any other cookie I have ever tasted in my life. I placed the recipe that I used below so you all can have a chance to make your own alfajores.

Photo by Brianna Vasquez

Alfajores

Prep time:  20 mins

Cook time:  8 mins

Total time:  28 mins

Serves: 35 alfajores

Ingredients

2 cups corn starch, sifted

⅔ cup unsalted butter, at room temperature

4 tablespoons sugar

4 teaspoons baking powder

4 egg yolks

2 tablespoons fresh milk (if necessary)

1 (14-ounce) can dulce de leche

Confectioner’s sugar, for dusting

Instructions

Preheat the oven to 350°F.

Beat the eggs with the sugar at medium speed, for 3 minutes; add the butter and continue beating. Stop the mixer.

Add the corn starch and baking powder in three parts, using a spatula, then knead lightly with your hand until the dough is no longer sticky. If the dough feels dry add the milk.

On a floured table, roll the dough with a floured rolling pin to form a very thin layer, about a ⅛ inch.

To make the cookies cut the dough with round cookie cutters, and bake for 8 minutes in ungreased baking sheets. If you don’t have cookie cutters, be creative. You can use the top of a glass or cup, which will make slightly bigger alfajores.

Cool the cookies on racks. When completely cool, fill them with a teaspoon dulce de leche. Place another cookie on top, like a sandwich, and sift the confectioner’s sugar over the alfajores.

Recipe adapted from PeruDelights

I also had the pleasure of making my own dulce de leche which is remarkably easy. I used four cans of sweetened condensed milk, peeled off the label and placed it in a big pot of water. By gradually adding water so that the cans were always covered, it was fully cooked it about six hours but can vary depending on the heat applied and how the cans lay, it is better if it is on its side.

So share and comment, what your favorite cookie recipe is or simply your favorite cookie. And have you ever heard of this cookie before? During this time with the holidays approaching, it is almost necessary to know how to cook or bake certain items. Christmas marks a time for food, family, and activities.