Time
130 min
Serving
48 persons
Calories
227
These are the nectar of the gods. Shortbread cookies with a sweet filling, covered in powdered sugar. Mmm. They are time consuming to make, but always worth it.
Ingredients
- white sugar: 2 cups
- sticks butter: 3 piece
- cornstarch: 5 cups
- all-purpose flour: 2 cups
- eggs: 4 piece
- pisco: 3 Tbsp
- vanilla extract: 2 tsp
- baking powder: 1 tsp
- water: 3 Tbsp (or as needed)
- confectioners' sugar: 2 Tbsp (or as needed)
- sweetened condensed milk: 2 cans (14 ounce cans)
- evaporated milk: 1 can (6 ounce can)
- brown sugar: 0.25 cup
- confectioners' sugar: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C).
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Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
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Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
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Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
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Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
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Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
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Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.
