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Dulce de Leche with Peanut Butter

  • Can of Full Cream Sweetened Condensed Milk
  • Dulce de Leche, from a can and prepared with the condensed milk 300.0 ml

Peanut Butter Shortbread Cookies

  • Cornstarch 120.0 g
  • All Purpose Flour 227.0 g
  • Baking Powder 0.5 tsp
  • Salt, fine 1.0 tsp
  • Unsalted Butter, at cool room temperature 175.0 g
  • Sugar, powdered 100.0 g

Alfajores Assembly

  • Powdered Sugar, as needed, for dusting the assembled cookies 
  1. Dulce de Leche with Peanut Butter

    330 minutes
    1. To prepare the dulce de leche from scratch, take a can of full cream sweetened condensed milk. Make sure to remove the label.
    2. Place the unopened can in a deep pot and cover with enough water to submerge the can by 2 to 3 inches.
    3. Bring the pot to a boil. Boil the can for about 4 to 4.5 hours, replenishing the water as it evaporates. The can must remain submerged while it is being boiled.
    4. After boiling, remove the can carefully and allow it to cool completely. Do not open the can while it is still hot.
    5. Alternatively, the can may be boiled the same way in a pressure cooker but only for 30 minutes.
    6. Proceed with caution when boiling unopened cans for dulce de leche.
    7. To create the filling for the alfajores, stir the prepared dulce de leche and the peanut butter in a bowl. Mix until well combined. Set aside.
  2. Peanut Butter Shortbread Cookies

    115 minutes
    1. Grab a bowl and sift together the cornstarch, all-purpose flour and baking powder. Set aside.
    2. In a bowl of a mixer fitted with a paddle attachment, combine the softened butter and the peanut butter. Mix at medium speed until smooth.
    3. Sift in the powdered sugar. Mix at low speed. Continue to mix at medium speed until the powdered sugar is absorbed into the peanut butter.
    4. Add the dry ingredients a cupful at a time into the sugar-butter mixture and mix at low to medium speed until all the dry ingredients are used up and absorbed.
    5. Divide the dough into three roughly equal portions and flatten each piece between sheets of parchment paper using a rolling pin to a thickness of about a quarter of an inch.
    6. Place the sheets of dough on a flat tray and keep them in the refrigerator for at least 30 minutes, up to overnight.
    7. Preheat an oven to 176°C or 350°F.
    8. Using a 2-inch round cookie cutter, cut out round cookies from the chilled dough and place them into a flat cookie sheet lined with baking paper. Leave an inch of space in between the cookies.
    9. Bake the cookies in batches with a preheated oven for about 12 to 14 minutes or until the edges take on a slight golden-brown color. Keep the center of the cookies light-colored.
    10. Remove the cookies from the oven and allow them to cool completely before assembly.
    11. Rework the scraps of dough into a ball and repeat the process until all the dough is finished.
  3. Alfajores Assembly

    30 minutes
    1. Take half of the shortbread and line them up upside down on a sheet tray.
    2. Fit a piping bag with a plain round tip. Fill the bag with the peanut butter dulce de leche filling and pipe small mounds of filling on the cookies. Sandwich the cookie and press them until the filling reaches the edges.
    3. Alternatively, take a disposable piping bag and snip off about an eighth of an inch from the tip. Instead of piping mounds, pipe spirals of filing from the center to the edge of the cookie. Proceed to sandwich the cookie with the rest of the shortbread. 
    4. Apply a thin dusting of powdered sugar to both sides of the assembled alfajores.
    5. The alfajores may be served immediately or stored in a refrigerator for up to 7 days for best quality.