This is about dulce de leche and alfajores, delicious cookies filled with, you guessed it, dulce de leche.
Cookies, dulce de leche, powdered sugar? Not much is better. (Thank you, Argentina!)
But first, some background: I was privileged to attend an event in Minneapolis last week called Baking With Betty. As in Betty Crocker. (Yes, I know!) I was out-of-my-skin excited to get to visit and cook in the famed Betty Crocker Kitchens.
The event included about 30 bloggers from all over the country. I can’t even begin to tell you what a wonderful time we had. I think all of us were a little wide-eyed about getting to experience the fabulousness of being in the iconic Betty Crocker Kitchens.
But much to my everlasting delight, I was part of a smaller group that got to cook with the incredible Chef Cristina of Que Rica Vida in the Studio Kitchen. (I know. Shut up.)
NOTE: Click on the headline to watch Chef Cristina describe our time with her in the Betty Crocker Kitchens.
And because we were the Hispanic bloggers, we got to cook some familiar dishes. (In Spanish, of course.) The six of us learned to make crepes with dulce de leche, of course! And churros (which I’ll find a way of stuffing with dulce de leche also.) All were made using Bisquick. <–Genius. (I promise to share those recipes in the weeks to come.)
We made cookies of various types, but of course, I was personally enthralled with anything that involved dulce de leche. I totally had my Diva de Dulce de Leche radar working that day.
I was amazed (and relieved) that Cristina didn’t ask me to leave the kitchen. I was just having that much fun. I worried that my very loud vocalization and declarations of love for the perfect crepe (Crepes, people!) were a bit much, but Cristina was a wonderful teacher and a fun sport.
Seeing my enthusiasm for the dulce de leche, she assigned me to dulce de leche detail. No way was I going to turn down that sweet job! (no pun intended.)
Baking with dulce de leche
And so we commenced with the baking and the filming and the tasting.Yes, tasting. I know I was out of turn, but that there is dulce de leche!
I was particularly happy that I got to make alfajor cookies with the dulce de leche filling. I thought that was right up my alley.
Alfajores (Dulce de Leche Sandwich Crème Cookies)
|1||pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix|
|1/2||cup pecan halves, toasted, finely chopped|
|1/3||cup butter or margarine, softened|
|1||can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)|
|2||tablespoons powdered sugar|
- Heat oven to 375°F. Line cookie sheets with parchment paper.
- In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, butter and egg until stiff dough forms.
- On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.
- Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
- To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.
- Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.
But then, my people, dulce de leche is as bilingual as they come!
Disclosure: The trip was paid for by General Mills. Thanks to Matt Holland Photography for making me look cute in spite of my self. =D