It’s the time of the season…to make Alfajores… because why not? An alfajor is one of the most popular cookies in South America. Each South American country has their own version and today I’ll show you how to...

 

It’s the time of the season…to make Alfajores… because why not? An alfajor is one of the most popular cookies in South America. Each South American country has their own version and today I’ll show you how to make Peruvian alfajores but Halloween theme ones (ghost shape).  No, you don’t need a ghost cookie cutter, just grab a heart shape one and I’ll you will get cute ghosts!

Why making these cookies?

*The cookie part is soft with a delicate taste of vanilla. The filling is a milk base caramel called dulce de leche.

*You can make these cookies in advance; they keep really good for a few days if you store them right.

*Ghosts for Halloween? Of course, you need and want these.

*You don’t like pumpkin or tired of chocolate? These are a good alternative.

Let’s start with the recipe and if you would like to see how I made them, visit me on Instagram @pastry_tales

Yield about 20 regular size alfajores.

Ingredients

For the cookie dough

1 cup cornstarch ¾ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 8 tablespoons unsalted butter at room temperature ? cup white granulated sugar 2 large egg yolks room temperature 1 teaspoon vanilla extract

For coating

1/2 cup powdered sugar (I used less but it all depends how much sugar you want on top)

For filling

dulce de leche

Directions

In a medium bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy. Add in the egg yolks and vanilla extract and mix until just combined. Reduce speed to low and gradually add in dry mixture. Mix well. Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for 1 hour. Unwrap dough and roll it out on the top of a floured surface.  Roll to ¼-inch thick. Using a heart shape cookie cutter cut the cookies and place them on baking sheets lined with parchment paper. I used this cookie cutter. If your dough gets too sticky to work with, just wrap it again and place it in the fridge to chill again. Cut the hearts in half with a knife and with the tip of your fingers curl the tip around to create a little ghost tale. Do this step very carefully. For the ghost mouth and eyes use the round part of piping tips. I used something like this. When ready to bake, preheat oven to 350 F. Place the baking sheet in the fridge for 8 minutes so the cookies chill and won’t lose their shaped while baking. After 8 minutes, bake for 10-12 minutes or until the edges are golden and centers are set. Let them cool completely on the baking sheet and then transfer them to a cooling rack. To assemble, sprinkle all the cookies with ghost face with a generous dusting of powdered sugar. To the other half of the cookies, spread a thick layer of dulce de leche. Stick together both sides of the cookies and press down very gently to create a sandwich cookie. Store in an airtight container at room temperature. These cookies can last for a couple of days.

Enjoy!

 

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