THE COMPLETED EXPANSION OF Ohel Yaacob Congregation, LAWRENCE AVENUE SYNAGOGUE

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ALFIJORES: DAIRY ARGENTINIAN SHORTBREAD WITH DULCE DE LECHE FILLING

By: Esther Sassoon



This dairy delicacy is light and heavenly.
If you love creamy caramel, this cookie is for you! Don’t worry chocolate lovers, we added a chocolate twist too!

Ingredients:

2 1/2cups of flour

1/3 cup Confectioners sugar. (Leave extra for dusting!)

1 cup butter

1 egg

1/2 tsp vanilla extract

Pinch of salt

1 container of ready-made Dulce de Leche

Shredded coconut (optional)

Milk chocolate for drizzling (optional)

Directions:

1.Preheat oven to 350 degrees.

2.In an electric mixer, combine butter, egg, vanilla, and sugar. Mix for one minute. Add flour and salt and mix again. If the dough looks sticky, add flour until a smooth ball forms.

3.Wrap dough in plastic wrap and chill for
30 minutes.

4.On parchment paper, roll out dough until it is about an eighth of an inch thick. Cut with
a 2” round cookie cutter.

5.Bake until golden brown; about 15 minutes. Once baked, allow the cookie batter to cool for 20 minutes.

6.Fill a piping bag with Dulce de Leche. Pipe onto half of the center of the cookie rounds. Sandwich the Dulce de Leche rounds with a second cookie. Press together gently so that some of the cream reaches the end.

7.At this point, you may roll the cookie
rounds in shredded coconut. Dust with Confectioners sugar.

For chocolate drizzle: over double boiler, melt milk chocolate. Fill a Ziploc bag with chocolate and cut off a tiny tip of the bag. Squeeze back and forth over lined up cookies.