Dulce de Leche-Filled Cookies

Dulce de Leche-Filled Cookies Recipe
Randy Mayor; Lydia DeGaris-Pursell
Alfajores, these crisp wafer cookies, are filled with caramelized sweetened condensed milk. Although you often can find a full-fat version of this product at Hispanic markets, we've made our own lower-fat version.

Yield:

15 servings (serving size: 1 cookie sandwich)

Recipe from

Nutritional Information

Calories 150
Caloriesfromfat 39 %
Fat 6.5 g
Satfat 3.9 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 2 g
Carbohydrate 21 g
Fiber 0.3 g
Cholesterol 31 mg
Iron 0.6 mg
Sodium 69 mg
Calcium 23 mg

Ingredients

1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 cup butter, softened
1 large egg yolk
3 tablespoons powdered sugar

Preparation

Sift flour and 3/4 cup sugar together twice. Place flour mixture, butter, and egg yolk in a large bowl; beat with a mixer at low speed 3 minutes (dough will be crumbly). Turn dough out, and knead until combined. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 30 minutes or until firm.

Preheat oven to 350°.

Working with 1 dough portion at a time, unwrap dough and place on 2 sheets of overlapping plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough into 15 circles with a 2-inch biscuit cutter. Repeat procedure with remaining dough. Place dough circles 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 7 minutes (should not brown). Cool on a wire rack.

Gently spread 1 teaspoon of Caramelized Condensed Milk onto each of 15 cookies, and reserve the remaining caramel for another use. Gently top with remaining cookies. Sprinkle the cookies with 3 tablespoons powdered sugar.

(Totals include Caramelized Condensed Milk)

Note:

Viviana Carballo,

May 2004
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