Alfajores

For two years in a row (one of the blessings of having children only a year apart) we've had country reports due in history before the end of the first semester. In honor of Brad being in Argentina on his mission right now, both students picked that country for their project. Part of the assignment included bringing a native food to share with the rest of the class. Since Alfajores turned out well the first time around, we did them again. Maybe it will become a new December tradition! (This year, though, we decided that buying a can of Dulce de Leche was definitely worth not having to make it ourselves.) It's kind of a messy project - aren't all sugar cookie recipes? - but the end result is yummy.

Alfajores

1 to 1-1/4 cups flour
1/2 cup corn starch
1/4 tsp baking powder
1/8 tsp salt
1/4 cupsugar
1/2 cup butter
1 egg
1/2 teaspoon vanilla
Dulce de leche
Powdered sugar
Cinnamon (optional)

Preheat the oven to 350 degrees F. Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside. Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet. (Can also chill until firmer.) Roll out the dough to about 1/8 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown. Cool on a rack and fill two cookies with a spoonful dulce de leche. Dust the tops with some powdered sugar (add a tiny bit of cinnamon if preferred).