Alfajores Danubio (Sweet Layered Pastries) Source:http://www.vernalisapartymenus.com/argentina4.html and http://food4.epicurious.com/HyperNews/get/regions/16/2.html Ingredients 250 grams ground almonds 300 grams butter 225 grams confectioner's sugar rind of 1 lemon vanilla essence 3 eggs almond essence 1/4 killogram plain flour Directions Beat the butter with the sugar and essences. Add the eggs one at a time. Incorporate the flour and the almonds and knead lightly. Plase dough in the fridge for about 1/2 hour. Roll out the dough and cut out rounds. Bake for about 20 minutes on greased and floured baking sheets. Take 2 rounds and put them together with marmelade, melted chocolate, or dulce de leche. You can also roll the wet edges in shaved coconut.

Alfajores Source:http://www.recipegoldmine.com/worldsoutham/southam2.html Alfajores are a common treat through much of South America, and the citizens oof ARgentina, Uruguay, Paraguay, and Chile all claim them as their own. It is an easy cookie to make, and you can enlist the help of the younger cooks in the house during the final assembly. Ingredients 12 T. butter 1 C. sugar 1 egg 2 egg yolks 2 T. cognac 2 1/2 C. cornstarch (corn flour) 1 C. all-purpose flour 1 tsp. vanilla extract 1/2 tsp. baking powder Zest of 1/2 lemon Dulce de Leche Grated coconut * Dulce de leche is becoming more widely available in US supermarkets, and can be found in any good Hispanic market. Directions Cream the butter and sugar together. Add the remaining ingredients except the dulce de leche and coconut and mix well. Turn onto a floured work surface and knead until the dough is smooth. Let the dough rest for 15 minutes. Roll the dough out to a thickness of about 1/4 inch and cut into 2-inch rounds. Place on a greased cookie sheet and bake in a preheated 300° F oven for 20 minutes. When cool, spread some dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut. Makes about 12 cookie sandwiches. Dulce de leche Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425°F for 1 hour or until thick and caramel-colored. Beat until smooth.

Alfajores with Dulce de leche Filling Source:http://belgourmet.com/forums/gourmet/posts/809.html 40 cookies Ingredients 1/2 cup butter 1 cup sugar 1 egg 2 egg yolks 1 teaspoon vanilla 1 tablespoon brandy (optional) 2 teaspoons grated lemon rind 1 1/2 cups cornstarch 1/2 cup flour 1 teaspoon baking powder 1/4 teaspoon salt Directions Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. Beat in the vanilla, brandy and lemon rind. Sift together the cornstarch, flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined. Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread. Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool. Sandwich the cookies together with sweet milk dessert. Dulce de leche (Sweet milk dessert) Source:http://belgourmet.com/forums/gourmet/posts/809.html 4 servings Ingredients 2 cups milk 1/4 cup sugar Pinch of baking soda 1 teaspoon vanilla 1 recipe butter cookies 1 cup sweetened coconut Directions Combine the milk, sugar and baking soda in a saucepan and bring to the boiling point. Lower the heat and barely simmer the mixture 2 to 2 1/2 hours, stirring occasionally. It will thicken and form a soft ball when a small spoonful is dropped into cold water. Remove from the heat and stir in the vanilla. Let the mixture cool a few minutes and spread it on the cookies. Sandwich the cookies together in pairs and roll the edges in grated coconut.

Alfajores (Peruvian shortbread) Sources:http://belgourmet.com/forums/gourmet/posts/809.html and http://www.betterbaking.com/seas/sea2xalf.html Makes 2 1/2 to 3 dozen depending on size Cookie dough 1 1/2 cups unsalted butter - room temperature 1 cup icing sugar 2 tablespoons granulated white sugar 1/2 teaspoon salt 1/4 - 1/2 teaspoon almond extract 1/2 teaspoon vanilla 1/3 cup ground almonds 3 cups (approximately) unbleached all-purpose flour Filling 2 cans condensed milk Directions For cookies, cream the butter with the icing and white sugar until fluffy and smooth. Stir in extracts, salt, nuts and flour. Wrap and chill dough for 30 minutes (or up to three days). Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling. To bake and assemble: Preheat oven to 350 F. Line two baking sheets with parchment paper. Roll out dough to a thickness of 1/4 inch. Cut in 2 1/2 inch star shapes. Bake until lightly golden (12-14 minutes). Cool well. Spread a light coating of caramel filling on a cookie bottom. Top with another cookie and press lightly. Dust generously with icing sugar.

Alfajores (Peruvian almond and caramel cookies) Source:http://www.betterbaking.com/alac/alacarte2alf.html Makes about 2-3 dozen Cookies 1 1/2 cups unsalted butter 1 cup confectioner's sugar 2 tbsp. granulated sugar 1/4 tsp. salt 1/4 tsp. almond extract 1/2 tsp vanilla 1/3 cup ground almonds 3 cups all purpose flour (preferably unbleached) Filling 2 cups brown sugar 1 cup half and half or light cream or evaporated milk 3 tbsp. unsalted butter 1/2 tsp. vanilla For cookies Cream the butter with the powdered sugar until fluffy. Stir in salt, extracts, nuts, and flour. Wrap and chill 30 minutes. (If you chill longer, you have to let the dough warm up a bit before it can be rolled. Or, do what professional pastry chefs do: wack it with a rolling pin until it is a bit more in the mood to be rolled out). For caramel filling In a medium saucepan, heat brown sugar with cream over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals. Heat until mixture reaches soft ball stage (238-240 F.). Remove from heat - let cool to about 110 F. (tepid). Stir in the butter and beat until mixture is thickened. Add vanilla. (Heat to loosen or add additional cream). If mixture is too thin, add in confectioners' sugar. To bake cookies Roll out 1/4 inch thick. Cut in 2 1/2 inch circles. Bake on a parchment lined cookie sheet at 350 F. for 12-14 minutes. Cool well. Spread some caramel filling on a cookie. Top with another cookie and press together nicely. Be careful, these are fragile. Dust tops with confectioner's sugar. The caramel filling suggested above works very well but a more authentic filling is made with condensed milk. Begin with 2 tins of condensed milk. Spoon condensed milk into the top of a double boiler and set over simmering water. Stir occasionally, allowing milk to heat for 2 to 3 hours on very low heat. Eventually, the milk will thicken and brown. Cool well (it will thicken further). Refrigerate until needed. This makes enough for 4-5 dozen cookies.

Cashew Alfajores Source:http://www.betseyskitchen.com/CHEFRECIPES/rcp_Cashew_Alfajores.htm Ingredients 1 lb butter 2 cups powered sugar 3 cups all-purpose flour 3 cups cashed flour 14 oz can condensed milk Directions Submerge a can of condensed milk in boiling water for 1 hour. Let cool overnight and set aside. Sift all dry ingredients in a bowl. Add butter at room temperature, diced. Use a paddle mix on slow speed until all ingredients are combined. Let the dough rest overnight then roll it out 1/8 inch thick on a well-floured surface. Cut out with a cookie cutter and brush lightly with an egg-milk mixture and sprinkle the top with raw sugar. Bake at 325 degrees for 12-15 minutes. Spread caramelized condensed milk between two cookies and serve.

Christmas Alfajores Source:http://www.dolcitalia.net/world/iworld1.htm Ingredients 300 gr flour 50 gr cornflour 3 teaspoons baking powder 2 eggs 2 egg yolks 80 gr butter 100 gr icing sugar milk Directions Boil slowly the concentrated milk, whisking often until it is slightly carmelized. The biscuits: whisk the flour, baking powder, soft butter, sugar, eggs, and three tablespoons of milk. Whisk the batter quickly and form a ball that will be kept in the refrigerator for 1/2 hour. Roll the batter and cut round biscuits of 1/2 cm height. Bake in oven for 15 minutes at 170°. When cold cover abundantly with icing sugar many times a day so that the biscuit humidity will create a sort of compact icing. If you like chocolate, you can melt a bar of dark shocolate with a small quantity of milk and while still warm, brush the biscuits on both sides.

Alfajores (Sandwich cookies originating in Cordoba) Source:http://webs.satlink.com/usuarios/e/emason/carol1.htm Ingredients 2 1/4 C. cornstarch 1 1/2 C. flour 7/8 C butter or mararine 3/4 C. sugar 3 egg yolks 2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. vanilla 1 tsp. lemon juice flaked coconut Directions Mix cornstarch, flour, baking soda and baking powder. Cream the butter and sugar. Add the egg yokes one at a time, slowly. Little by little, add the mix of flour and cornstarch. Add vanilla and lemon, mixing slower to make dough. Roll and cut in 2 inch circles shapes 1/4 inch thick. Use a no stick pan or spray cookie sheets. Bake in moderate oven (350º) about 10 or 15 min. Watch carefully - they do not brown. Put two together with "dulce de leche filling". Extend filling to sides and roll in coconut. Dulce de leche filling Use one can of sweetened condensed canned milk. Take off label. Do not open! Place can in large pot. Cover with water, so cans are completely covered. Boil 3 hours. Keep covered with water!

Alfajores de Maizena Source:http://www.lacabe.com/marga/food/recipes/alfajores.html These are little corn starch cookies. Spread dulce de leche on one side of a cookie and sandwich with another. Roll the sides of the cookie-sandwich on grated coconut. Ingredients 2 1/2 cups corn starch 1 2/3 cups flour 1/2 teaspoon baking soda 2 tsp. baking powder 3/4 cups sugar 200 g margarine 3 yolks 1 tbs cognac 1 tbsp vanilla extract powdered lemon peel Directions Sift corn starch with flour, baking soda and powder in a bowl. Beat margarine and sugar, add yolks one by one, mix well. Add cognac and dry ingredients, a little at the time. Add vanilla extract and lemon peel, mix and form a paste without using rolling pin. Stretch to 1/2 cm. width over surface with four. Cut and put on a pan without butter. Cook at 350 degrees, about 15 minutes

Alfajores con Manjarblanco (cookies with caramel) Source:http://www.lapa-nnj.com/Recipes/messages/18.shtml Alfajores 4 cups flour 1 1/2 cups butter or margarine (try butter!) 6 tablespoons powered sugar grated rind of one medium lemon 2 cups Manjarblanco for filling Sift the powdered sugar with the flour. Cut the butter into little pieces and mix into the flour and sugar. Mix in the lemon rind. Knead the dough until it is well mixed (by hand or with dough attachment) Divide the dough into several pieces. Using a floured board or counter, roll dough out until about 1/4" thick. Cut into 1"rounds (biscuit cutter or glass will work) Preheat oven to 350, place cookies on lightly greased cookie sheet and bake until golden brown, 6-7 minutes. Cool on rack. Repeat until all dough is used. Manjarblanco 1 can sweetened condensed milk Place unopened can in large stockpot and completely cover with water, at least three inches over top of can. Bring to boil and then reduce to strong simmer for about three hours*. DO NOT let the water boil away. Add more as needed. The longer you cook it the darker, thicker and more delicious it will be! Cool can completely before opening. I usually make this the day before, will keep weeks unopened in the fridge. Also is good spread on toast. To assemble cookies Spread a layer of manjar on one cookie and press another cookie on top, making a sandwich. Roll cookies in more powdered sugar and store in tight container.