The #CreativeCookieExchange is baking treats this month in anticipation of celebrating Cinco de Mayo and we’d love for you to join us. Let’s start off by acknowledging that Cinco de Mayo is a bigger, Americanized festivity here in the States than it is in Mexico. It is a holiday celebrated in some regions of Mexico, mainly in the area of Puebla where a fierce battle was fought in 1862 between the French and the Mexican armies. The date does NOT commemorate Mexican’s independence (actually September 16th) and is NOT like our Fourth of July. Ok, now that we agree that all of Mexico will not be sipping margaritas, tossing back tequila shots, and wearing sombreros like some of the over-done American celebrations that will go on here on May 5th, I say we dig right into these cookies and enjoy!
These Dulce de Leche Alfajores are just what you need to celebrate nearly any day of the year. Traditionally this cookie hails from South America but I read that it is enjoyed in Mexico as well. You simply can’t go wrong when dulce de leche is involved. Make your own or buy it ready-made (that is what I did) and sandwich it generously between two plain cookies. Dust with confectioners sugar or leave plain– the choice is yours. I read here that in Mexico these alfajores are often rolled in shredded coconut for an added layer of flavor. I shared this batch with my book club friends who kindly had very nice things to say about these sweet cookies. I’d like to try another recipe that includes cornstarch in the ingredient list as apparently that is more traditional, but other than having a slight trouble rolling these out as thin as I would have liked, there are no problems watching a dozen or so of these alfajores disappear among friends.
- 2 cups all purpose flour
- 1/4 teaspoon Kosher salt
- 3/4 cup cold, unsalted butter, cut into pieces
- 4 Tablespoons confectioners sugar, more for optional dusting
- 2 teaspoons pure vanilla extract
- 1 cup purchased dulce de leche
- Preheat oven to 325 degrees F. Prepare two pans with parchment paper.
- A food processor is recommended and the preferred method but I didn't have one available so I made these by hand.
- Whisk together the flour and salt. Add the butter, sugar and vanilla and incorporate into the flour with a hand held pastry blender. Empty the crumbly dough on to a lightly floured surface and knead together a few times before forming a disk. Refrigerate the disk for 3 minutes.
- Roll out the dough to a thickness of 1/8-1/4 inches. Cut 2-inch circles and place on the parchment-lined trays. Repeat the process with the remaining scraps of dough.
- Bake for 9-11 minutes (note that 1/4 inch cookies will take a minute or two longer than 1/8 thickness cookies) and cool on wire racks.
- Sandwich two cookies with 1 Tablespoon of dulce de leche. Dust with confectioners sugar if desired.
Recipe credit: Dulce de Leche Alfajores page 53 of Williams-Sonoma Dessert of the Day
Want to join along each month? Contact Laura at email@example.com. Please us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Mexican Chocolate Wedding Cookies from Stacy at Food Lust People Love
- Polvorones con Chocolate from Laura The Spiced Life
- Mexican Hot Cocoa Thumbprint Cookies from Sophie at Sweet Cinnamon & Honey
- Feast Day Cookies from Felice at All That’s Left Are The Crumbs
- Margarita Cookies from Tara at Noshing With The Nolands
- Cinnamon Coffee Meringue Cookies from Kim at NinjaBaking.com
- Cinnamon and Piloncillo Cookies from Renee at Magnolia Days
- Chocolate Chilli Roll Out Cookies from Jill at Made with Love
- Dulce de Leche Alfajores from Holly at A Baker’s House
- Triple Orange Mexican Cookies from Karen at Karen’s Kitchen Stories
- Ducle de Leche Cookie Bars from Kathya at Basic N Delicious