Sugar Cookie Alfajores | Recipeish | Gustus Vitae
- Yield: About 20 alfajores/2 dozen cookies.
- Time: About 1 hour.
- Storage Notes: Will keep sealed in Tupperware for 3-4 days.
- Difficulty: Easy.
Sugar cookies are our type of baking - basic ingredients, a straightforward mixing process, and a short bake time. We've jazzed these up by making a simple caramel sauce as a filling and turning these into alfajores, the classic Latin American cookie treat. Quick to make, these are great (or dangerous!) to have around the house to go with your morning coffee or as an afternoon treat.
Ingredients
- For The Cookies
- 4 1/2 cups flour
- 1 cup unsalted butter
- 1 cup generic vegetable oil
- 1 cup plain sugar
- 1 cup powdered sugar
- 1 full tin Spiced Vanilla Cane Sugar
- 2 tsp white vinegar
- 1 tsp baking soda
- For the Caramel Filling
- 1 full tin Caramel Creme Brulee Cane Sugar
- 1 full tin Spicy Chocolate Cinnamon Cane Sugar
- 1 stick unsalted butter
- In a large bowl or stand mixer, combine sugar, butter, and oil. Mix well to cream.
- Working slowly, pour in flour, vinegar, and baking soda a little bit at time, mixing vigorously as you do to avoid getting lumps.
- Preheat oven to 375F.
- Once fully combined, lay out a couple of baking trays - for this recipe, we baked two trays at a time. Leave them ungreased, as there's enough in the mix that they won't stick.
- Use a medium to large spoon to scoop out even sized bits, and roll them into balls in your hand before arranging them on the tray with plenty of space between each. We comfortably fit a dozen on each tray.
- Pop in the oven and cook for about 9 minutes - when you see just a touch of browning, you know they're done.
- Remove and allow to cool on a wire rack or similar.
- In a medium saucepan, add butter and both tins of Caramel Creme Brulee Cane Sugar and Spicy Chocolate Cinnamon Cane Sugar, and a couple tablespoons of water. Heat on medium low, stirring as you do, until a thick caramel sauce develops.
- Working quickly so the sauce doesn't harden, spoon a bit on to the bottom of around half the cookies before topping, or simply pour over the tops of others.
- Allow a minute or two for everything to settle and cool, and devour.