Alfajores & Dulce De Leche

We did a Brazillian theme one night for our dinner party and I made alfajores, which are traditional sandwich cookies.  Here is the recipe I made for dulce de leche first:

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

• 1 (14 ounce) can of condensed milk (about 1 1/2 cups)
• 1 (12 ounce) can of evaporated milk (about 1 2/3 cups)
• 1/2 teaspoon baking soda
• Generous pinch of salt (optional) [I recommend Kosher Salt.]
• Cinnamon stick
• 1 tablespoon corn syrup
• 1 teaspoon vanilla

Preparation:

1. Place the evaporated milk and the condensed milk in a heavy-bottomed pot. Add the cinnamon sticks, baking soda, and pinch of salt if desired. (Salt is not exactly traditional but helps intensify the flavor).
   
2. Cook and stir over medium low heat. The water will begin to evaporate as steam. Stir steadily so that the mixture does not stick to the bottom of the pan and burn. Adjust the temperature so that the mixture stays just barely at a simmer.
   
3. The mixture will slowly begin to thicken and darken slightly in color. Keep stirring - this takes patience!  [But it is worth it! Just keep stirring!]
   
4. Cook and stir until the mixture is making big slow bubbles and is very thick. Lift the spoon out of the pot and drizzle some of the caramel over the surface. If it forms a ribbon that does not disappear after 10 seconds or so, it is ready. Also check by dragging the spoon along the bottom of the pot. You should be able to see the bottom of the pot for a few seconds before the thickened mixture closes in on itself and covers the bottom. The mixture will have been simmering for 30-45 minutes.
   
5. Remove from heat and let cool for 5 minutes. Remove cinnamon sticks, and stir in the vanilla and corn syrup.
   
6. Let cool completely and serve.

Tip: If the mixture starts to stick to the bottom of the pan and burn, you can quickly change to a fresh pan. If there are burnt pieces already mixed in, strain the mixture through a fine mesh sieve into the clean pot, and continue cooking and stirring.
Makes 1 1/2 cups.

Here is the recipe for the cookies:

Ingredients:

• 1 cup cornstarch
• 1 3/4 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter
• 1/2 cup powdered sugar
• 1 tablespoon Pisco or Brandy [Pisco is a traditional Brazillian Brandy, but any Brandy will do]
• 1 teaspoon vanilla
• 1 cup home made dulce de leche
• 1/2 cup toasted coconut, finely chopped

Preparation:

1. Preheat oven to 350 degrees.
   
2. Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly.
   
3. Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth.
   
4. Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth. Let the dough rest in the refrigerator for 30 minutes.
   
5. Roll out dough to 3/8" thickness, and cut into 2 inch circles.
   
6. Place cookies on baking sheet lined with parchment paper.
   
7. Bake cookies for 10-15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then transfer to rack to cool completely.
   
8. To fill the cookies, spread one cookie with dulce de leche and top with second cookie. Roll the edges in the toasted coconut. [I did about half the cookies in coconut and half without, since I'm not a big coconut fan. But the toasting did make it tastier, I'll admit.]
   
9. Store in an airtight container.
   

Makes about 25 cookies.