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I don’t feel I should write anything with this post. These cookies were perfect. Oh so amazingly perfect. When looking at cuisine from Peru, I wasn’t sure what I wanted to cook. I didn’t really want to bake, but these cookies caught my eye. Perhaps it was the dulce de leche? Or maybe because I keep all the ingredients stocked?
Whatever the reason, I am so glad I chose to bake up these Alfajores for Food of the World this month. .One little plus, my kids only sort of like them, leaving more for Mark and I. Actually, that’s a semi lie. My kids love the cookie part, it was once I added the dulce de leche they turned them down.
But that doesn’t really matter. What matters is that I’ve personally never had a tastier cookie sandwich. It’s a wonderful short bread with lots of flavor that is enhanced with the filling. I used this recipe from Spark Recipes. So I’ll just send you over there, but leave my tips here.
- Add 1/2 tsp Almond Extract when you add the eggs.
- Make dulce de leche with a can of Sweetened Condensed Milk. Submerse in a pan of water, cover, and boil for 3 hours. Periodically replace any water that has evaporated.
- Crush banana chips, and roll the edges of the cookie sandwich in the crumbs for a more decorative cookie.