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Chocolate Alfajores

TOTAL TIME: Prep: 40 min. + chilling Bake: 5 min./batch + cooling YIELD: about 1-1/2 dozen.
Chocolate alfajores, also known as alfajores de chocolate, are a popular South American dessert made of slightly sweetened shortbread cookies filled with a rich and creamy milk caramel called dulce de leche. It's best to chill the dough at least 2 hours so the cookies hold when baking. —Kimberly Scott, Kosciusko, Mississippi

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 3 large egg yolks, room temperature
  • 2 teaspoons rum extract or vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 can (13.4 ounces) dulce de leche
  • 1/2 cup sweetened shredded coconut, finely chopped

Directions

  • 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and extract. In another bowl, whisk flour, cornstarch, cocoa, baking soda and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap. Refrigerate until firm enough to roll, 2 hours.
  • 2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
  • 3. Bake just until set, 5-7 minutes. Remove from pans to wire racks to cool completely.
  • 4. Spread dulce de leche on bottoms of half of the cookies; cover with remaining cookies. Press edges into coconut. Refrigerate in airtight containers.

Nutrition Facts

1 sandwich cookie: 173 calories, 8g fat (5g saturated fat), 45mg cholesterol, 126mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

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