South America: Venezuela: Venezuelan Alfajores (Shortbread-Like Sandwich Cookies Filled with dulce de leche, and Rolled in Grated Coconut.
INGREDIENTS:
1¼ cup wheat flour
2¼ cups cornstarch
1 cup margarine (or butter), at room temperature
1 cup icing sugar
3 egg yolks
1 teaspoon vanilla extract
1 tablespoon cognac , or rum (optional)
2 teaspoons baking powder
14 oz dulce de leche (milk jam)
1¼ cup grated coconut
EQUIPMENT:
Stand mixer
Rolling pin
Cookie cutter , 1½ inches (3 to 4 cm) in diameter
Cooling rack
INSTRUCTIONS:
Sift together the flour, cornstarch and baking powder, and set aside.
In the bowl of a stand mixer, using the flat beater, beat the margarine or butter and icing sugar until a smooth cream is formed.
Add the egg yolks and continue beating, then add the vanilla extract and beat for 1 minute.
At medium speed, gradually add the flour mixture until a smooth thick dough is formed.
Cover with cling film and let rest for at least 3 hours in the refrigerator.
Preheat the oven to 350 F (180 ° C).
Roll out the dough to a thickness of about ¼ inch (5 mm).
Using a cookie cutter, cut circles of 1½ inches (3 to 4 cm) in diameter and place onto a baking sheet lined with parchment paper.
Repeat with the rest of the dough.
Bake for 5 to 7 minutes, or until lightly browned. The alfajores should be pale and tender (if they are left to brown for a long time, they will be crispy).
Place onto a cooling rack and allow to cool completely.
ASSEMBLY:
Spread dulce de leche over the base of one of the cookies, and place another on top to form a sandwich.
Repeat for the rest of the cookies.
Roll the edges of the alfajores in grated coconut.
