Dulce de Leche
Lemon Alfajores with Dulce de Leche
- Grated lemon zest of 1 large lemon
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 stick unsalted butter, softened
- 2/3 cup sugar
- 1/2 tsp salt
- 1 large egg yolk
- 1 whole large egg
- 1/4 tsp baking soda
- 2 cups all purpose flour (Preferably King Arthur)
- Dulce de Leche
- A two-inch round cookie cutter
This is an American twist on the typical Argentine Alfajor (sandwich cookie), which are typically made using a cornmeal or cake-like dough with several egg yolks. Held together by a generous amount of dulce de leche, these have a citrus flavor that brings a lightness to the cookie sandwich, and are more crispy and light than the typical alfajor.
1To make cookie dough: Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon (about 5 minutes). Remove from heat and cool. Beat together butter, sugar and salt with an electric mixer until light and fluffy, about five minutes. Add yolk and egg one at a time, beating while adding. Then beat in lemon reduction. At low speed beat in baking soda and flour until just combined.
2Form dough into a disk, cover with plastic wrap and chill for about 2 hours or until firm.
3Preheat oven to 325 degrees. Butter two large baking sheets or line with parchment paper. Roll out dough on a floured surface to a 1/8 inch thick round. Cut out cookies and then re-roll dough to recut. Bake 1 inch apart for 15 minutes or until edges are golden. Transfer to a rack to cool completely.
4Assemble cookies: Spread a rounded Tbsp of dulce de leche on half of the cookies and sandwich with remaining. Press lightly then smooth edges with a small knife. Chill until dulce de leche sets.
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