alfajores

Not stroopwafels, but alfajores.....My friend Dave is on a European tour with Sondre Lerche and he just happens to be in one of my most favorite places on earth, Amsterdam. At the Albert Cuypmarkt in the Pijp, you can find a vendor selling fresh stroopwafels oozing with the most delicious caramel filling. I know alfajores are not stroopwafels, but the dulce de leche filling in alfajores have similar oozing qualities...

Alfajores
makes 2 dozen
COOKIE:
1 ½ cup (3 sticks) unsalted butter – @ room temp

1 ¼ cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1 teaspoon lemon juice

2 cups cornstarch

2 ½ cups all-purpose flour

pinch of salt

FILLING: Dulce de Leche
either store bought or homemade ***I'm a totally freaked out by boiling a whole can of sweetened condensed milk in a pot of water on your stovetop, so I prefer David Lebovitz's
technique for making it from scratch and I add rum to taste or vanilla extract to mine***

1 c. dried unsweetened, toasted coconut

Powdered sugar or melted chocolate

Combine cornstarch, flour, and a pinch of salt in a bowl.

Cream butter, sugar, and zest.  Add eggs 1 @ a time. Add vanilla and lemon juice. Add dry ingredients until it forms a ball.  ***Dough will be very sticky***

If possible half dough and place onto plastic wrap. Using plastic wrap, shape into a disk and refrigerate 1 hour.

Preheat oven 350˚. Line cookie sheets with parchment paper.

On a floured surface, roll out dough approximately 3/16 inch thick.  Cut out with 2-inch cookie cutter.  Place onto parchment lined cookie sheets.***They do not loose their shape so you can space them ½ - 1 in apart***

Bake for 9 – 12 minutes. The cookies will look quite pale.  Cool on rack.  Dust cookies with powdered sugar.  Spread one side of cookie with Dulce de Leche and sandwich together.  ***Be a little generous with the filling so that it oozes out a little when sandwiched together*** Roll sides in toasted coconut or dip in melted chocolate.