Today I have a special recipe for you guys! Alfajores! With Christmas around the corner, and Christmas traditions starting! I wanted to show my Austrian friends, the Latin-American version of Christmas. Although Alfajores are done during the whole year, here in Austria the tradition is to bake all sort of cookies ( Weihnachtskekse).
For those of you who know me, you know I had an Austrian aunt, that been said, I actually grow with most Austrian traditions, like Sacher Cake, Apple Strudel, Gulash and of course the Christmas Cookies.
A funny story I have is that my aunt and I used to bake this cookie together and we used to sell them in Christmas markets, called Bazar (In Venezuela) Of course we never baked enough because after one hour we already sold all.
Even the mothers of my school friends called to order the famous Austrian Christmas Cookies of my aunt so they can give them as a Christmas present to their friends.
As you can see I have a history with this Austrian Cookies… That’s why I wanted to show my Austrian friends another kind of cookie, which was a very funny experience not just for me but also to my friends.
Austrians normally don’t cook with cornstarch, unless is strictly necessary, so for them was a horror when I mention that you have to do this cookie with a mix of wheat flour and cornstarch. The cornstarch makes the dough smoother and a crumbly cookie.
1 1/2 cup of wheat flour
1/2 cup of cornstarch
200 gr of butter
8 Spoons of powdered sugar
1/4 teaspoon fine salt
1/2 teaspoon vanilla extract
1 cup dulce de leche, at room temperature
Powdered sugar for dusting
Place the wheat flour, cornstarch, salt and sugar in a bowl and whisk briefly to combine.
Place the butter and combine all. When you have a nice dough wrapped in plastic and let it rest on the fridge for 1 hour
Remove the dough from the refrigerator, and place it on a lightly floured surface. Put a little of flour the top of the dough. Roll to 1/2 cm thickness (the dough will crack but can be easily patched back together).
Cut the dough with a cookie round form and bake for 12 to 14 min. (The cookies will remain white on top.) Let them cool completely.
Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche. Place a second cookie on top and gently press to create a sandwich. Dust with powdered sugar.