For a number of years now, I’ve had this mental list of places I want to travel to. Italy again. New Zealand. Thailand. Africa. Morocco. Turkey. The list goes on and on and on. It’s hard to imagine ever getting to all of those places, what with the simple fact that we, you know, work and all. But I figure we can take it slow – knock off a big one every couple of years or so, presuming we have years and years and years to finish the list.
There are about 500 places in South America I want to visit, too. Argentina is at the top of that “mini-list”. Their food is pretty spectacular, their wines are great and getting better by the year, and the scenery is breathtaking. But since we aren’t getting to Argentina this year, cooking food from Argentina seemed like a good alternative.
We do this cookie swap at work every Christmas. It makes our quarterly meetings a little more bearable because we all know that loads of sugar are the reward. Some people take them home to share, but I (ssshhh!!) actually leave mine at work with the same thought in mind – a cookie is a really nice reward for making it through a rough day, or maybe even just a really annoying patient. (Yes, there are annoying patients. I hope you aren’t one of them.)
So I made these Argentinian (Argentine? whatever.) sandwich cookies this past year. They involve a few steps, but the beauty of those steps is that they don’t have to all be done at once. I made the cookie dough one day. I baked the cookies a couple of days later. And the night before the swap, I filled and coated them. Easy peasy.
The best part? It made a TON of cookies. So instead of having a thousand more cookies at home, I took some to my work, gave Chris some to take to his work, and I froze the rest.
Which brings me to the Argentinian feast I mentioned in the last food post. Yes, the one I wrote about 10,000 years ago. I was trying to figure out what to make for dessert and had literally forgotten about the cookies I’d frozen not even 2 weeks before. I started googling South American dessert ideas and of course, alfajores was at the top of the search. Funny, I had some of those in the freezer. So the rest of these cookies came out for dessert that night, all consumed between champagne, moonshine cocktails (thanks, Judy, for trying to kill us but not succeeding), and – check this out – a little Rock Band. It was a good night indeed.
Alfajores (chocolate-covered sandwich cookies with dulce de leche)
from Fine Cooking Cookies via Serious Eats; makes ~30 sandwich cookies
time commitment: ~2 hours + time to chill overnight (i.e., make these a day before you need them)
12 oz (2 2/3 c) all-purpose flour; more for rolling
6 oz (1 1/3 c) whole-wheat flour
2 t baking powder
1 t salt
1/2 lb unsalted butter, softened at room temperature
3/4 c granulated sugar
1 1/2 t finely grated orange zest
2 cans Nestlé dulce de leche (13.4 ounces each)
1 lb bittersweet chocolate, chopped
1 pint heavy cream
Make the cookies: In a medium bowl, whisk both flours with the baking powder and salt. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Stir in the orange zest and vanilla. Scrape down the bowl and paddle with a rubber spatula.
With the mixer on low, gradually add the flour mixture to the butter mixture. After adding the last of the flour but before it’s fully incorporated, add 1/4 to 1/3 cup cold water and mix just until a smooth dough forms, 1 to 2 minutes. Divide the dough, shape into two disks, and wrap each in plastic. Chill overnight (or for a couple of days if you need to!).
Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment. Roll out the cold dough on a lightly floured surface until it’s 1/8 to 3/16 inch thick. With a 2-inch plain or fluted round cookie cutter, cut the dough into rounds—you can gather and reroll the scraps once.
Bake one sheet at a time until the edges are very lightly browned and the cookies puff up slightly, 8 to 10 minutes. Let the cookies cool on a rack and store in an airtight container for up to 3 days or freeze for up to 1 month, until you’re ready to fill and coat them.
Fill the cookies: Lay out the cookies, flat side down. Put a heaping 1/2 tablespoon of the dulce de leche on half of the cookies. Cover each with a top cookie, flat side up.
Coat the cookies: Put the chocolate in a small, deep, heatproof bowl. In a small saucepan over medium-high heat, bring the cream just to a boil. Pour over the chocolate and let sit for 10 minutes. Stir the mixture very gently, incorporating the cream steadily and without overworking, until glossy and completely mixed.
Line two cookie sheets or rimmed baking sheets with parchment. Pick up a sandwich cookie with a small offset spatula. Immerse in the chocolate mixture, flipping the cookie to coat completely. Pick up with the spatula and tap a couple of times on the side of the bowl to get rid of excess chocolate. With another spatula in the opposite hand, gently smooth out the top of the cookie and then run the spatula along the bottom. Transfer to the parchment-lined sheet. Repeat with the remaining cookies. Allow the coating to set at room temperature for a few hours and then serve.