PERUVIAN ALFAJORES WITH MANJAR BLANCO
These are the nectar of the gods. Shortbread cookies with a sweet filling, covered in powdered sugar. Mmm. They are time consuming to make, but always worth it.
Provided by Kara Marie Cormier
Categories World Cuisine Recipes Latin American South American Peruvian
Time 2h10m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
- Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
- Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
- Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
- Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
- Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 35.9 g, Cholesterol 37.3 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 83 mg, Sugar 19.7 g
PERUVIAN CARAMEL COOKIES
According to the story, there's a Peruvian bakery in New York where, on Wednesday mornings the line forms very early for these cookies. And, they cost a buck each. I believe it. They're incredible when they're fresh. Got it off the net from someone who's Chilean friend gave her the same authentic recipe. You can make your own caramel recipe but it won't taste the same.
Provided by sugarpea
Categories Dessert
Time 5h
Yield 24-26 cookies
Number Of Ingredients 9
Steps:
- Cream butter with confectioners' and granulated sugar until fluffy.
- Stir in remaining ingredients.
- Wrap and chill 30 minutes.
- If chilled longer let it warm up until it can be rolled.
- Or, whack it with a rolling pin until it cooperates.
- Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
- Bake at 350° for 12-14 minutes.
- Cool cookie sheets between batches.
- Cool cookies on wire rack.
- Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
- Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
- They will turn soft after setting.
- Alternatively the cookies can be filled with the rewarmed caramel as needed.
- Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
- Eventually the milk will thicken and brown.
- Cool well and it will thicken further.
- Refrigerate until needed.
- Makes enough for 4-5 dozen cookies.
PERUVIAN CARAMEL SAUCE
Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream
Provided by mary winecoff
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat evaporated milk, milk and bing soda to boiling; remove from heat.
- Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 252.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 20.9, Sodium 165.4, Carbohydrate 47.6, Sugar 40, Protein 5
CARAMEL PECAN COOKIES
These are very good, kids of all ages love them!
Provided by DeeDee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h33m
Yield 24
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
- Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
- Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
- Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 35.9 g, Cholesterol 37.1 mg, Fat 14 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 7 g, Sodium 135.3 mg, Sugar 24.6 g
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