Alfajores Mexican caramel cookies
Alfajores
1 - 1 1/4 C AP flour
1/2 C corn starch
1/4 tsp baking powder
1/8 tsp salt
1/4 C sugar
1 stick of butter
1 egg
1/2 tsp vanilla extract
Dulce de leche
Powdered sugar
Cinnamon (optional)
Preheat the oven to 350 degrees F.
Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside.
Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet.
Roll out the dough to about 1/8 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown.
Cool on a rack and fill with a teaspoon or more of dulce de leche (I chose more).
1 - 1 1/4 C AP flour
1/2 C corn starch
1/4 tsp baking powder
1/8 tsp salt
1/4 C sugar
1 stick of butter
1 egg
1/2 tsp vanilla extract
Dulce de leche
Powdered sugar
Cinnamon (optional)
Preheat the oven to 350 degrees F.
Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside.
Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet.
Roll out the dough to about 1/8 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown.
Cool on a rack and fill with a teaspoon or more of dulce de leche (I chose more).
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