
Cookies
Alfajores Caramel Sandwich Cookies

Servings
2 dozen
Level
Medium
Ingredients
- 1 cup (2 sticks) Challenge Butter, softened
- ¾ cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ¼ cups dulce de leche
- confections sugar (optional)
- shredded coconut (optional)
- melted chocolate (optional)
Directions
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1Cream butter and sugar. Blend in vanilla, and then blend in flour to form stiff dough.
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2Divide dough into two gallon-sized plastic food storage bags, roll to ¼-inch thickness and square-off edges with dough scraper, ruler or other straight edge. Chill until firm.
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3Preheat oven to 350º F.
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4Cut bag at seams and uncover top of dough. Cut dough with 1¾-inch round or fluted cookie cutter. Dough scrapes can be reformed and placed within the cut bag for rerolling (chill if necessary).
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5Place cookies on ungreased cookie sheet. Bake 12-15 minutes or until edges are slightly browned.
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6Allow cookies to cool. Put about 1½ to 2 teaspoons dulce de leche on flat side of half the cookies, top with plain cookies placed flat side down. Twist cookies to spread filling evenly.
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7Optional variations: The sides of the cookies can rolled in shredded coconut or cookies can be dipped in or drizzled with melted chocolate, or sprinkled with additional powdered sugar just before serving.
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8Store in airtight container.