Some of my favorite memories of my time in Argentina (surprise, surprise) involve food. Pizza napoletana in El Centro, empanadas from the vendors on Puerto Madero, bon-o-bons in every bodega… But one of my favorite foods I discovered in Argentina was the alfajor. Alfajores are essentially two rich shortbread cookies sandwiching a gooey layer of the ubiquitous Latin American treat dulce de leche, and often covered in chocolate, coconut, or powdered sugar. Yeah…
This recipe is a riff on the Argentine alfajor, but it can easily be divided to provide a quick and simple recipe for pecan shortbread, and/or a recipe for caramel that can be cooled on a sheet tray and cut into candies. One point of caution however: if you do use the caramel recipe for candy-making you may want to substitute the maple syrup with light corn syrup. The maple syrup in this recipe makes a far less chewy, much softer and yet more toothsome caramel. It is perfect for sandwiching between cookies, and is delicious on its own, but this recipe will definitely make a different caramel candy than you are used to.
Ingredients
Yields 15-20 cookie sandwiches or about 3 dozen individual cookies, depending on size
For the shortbread:
– 1 c. unsalted butter, room temperature
– 3/4 c. powdered sugar
– 1 1/2 tsp. kosher salt
– 2 1/3 c. flour
– 1 c. finely chopped raw pecans
For the maple-caramel:
– 1/2 c. butter (1 stick)
– 1 c. sugar
– 1 c. whole milk or cream
– 1/2 c. good quality maple syrup
– 1/2 tsp. vanilla
Directions
For the cookies:
1. Combine butter, powdered sugar, and salt. Beat until smooth.
2. Add flour and pecans and mix until just combined — do not over-mix
3. Form dough into a long log, about 2” in diameter
4. Wrap tightly in wax paper
5. Freeze until firm (about 30 minutes, but can be made ahead of time and frozen for 3-4 weeks)
6. Preheat oven to 350F
7. Remove paper and slice into thin disks, about 1/4” thick
8. Place disks onto baking sheets lined with parchment paper, at least 1” apart (they won’t spread much)
9. Bake at 350F for 15 minutes, or until golden around the edges
10. Remove from oven and allow to cool on baking sheets at least 5 minutes before transferring to towels or a rack to finish cooling
For the maple-caramel:
1. Over medium-low heat melt butter in a medium saucepan
2. Stir in sugar, milk, and maple syrup, increase heat to medium and bring to a boil, stirring often
3. Cook until a candy or oil thermometer reads 245F. This will take a while — probably about 30 minutes — but it is very important to continue stirring frequently so that your caramel does not burn
4. Once caramel has reached 245F remove from heat and promptly stir in vanilla
5. Allow to cool.
— For these cookies you want your caramel to be moderately cooled, but not so cool that it becomes hard and sticky and difficult to work with; about 30 minutes should be sufficient but you can check the consistency as it cools and begins the sandwiching process where you are comfortable.
— If you are making candies on the other hand, you will want to pour your caramel, immediately after adding vanilla, onto a greased and parchment lined sheetpan and allow to cool completely. Use a knife or clean kitchen scissors to cut into pieces and wrap in wax paper.
Welcome to the festival of cookies! Overdo it much?!
theindiehomemaker 