Well with the summer coming to an end, I spent the last week of freedom at home with my mom helping her with different odds and ends. Luckily I was able to spend some quality time with my neighbor, Choco, who if you do not know is a wonderful cook! She makes the most amazing flan and chicken cacciatore. While hanging out one night having a few glasses of vino, she taught me the secret to making the caramel for the flan… so that recipe will be coming soon! Choco also taught me how to make a traditional Peruvian cookie called Alfajores filled with manjar blanco. For those of you who don’t speak Spanish this is a traditional butter cookie filled with a caramel-colored sweet cream. One word: Delicious! Another word: Addictive!
I was told that I used to eat these cookies as a kid, but I only remember scarfing down ridiculous amounts of flan. Having said that as soon as I had a “refresher” cookie, I was reminded why these cookies are so scrumdiddlyumptious! The cookie is tender, buttery, and coated in powdered sugar. The filling is incredible and speaks for itself. But when combined the flavors are perfect together!
Want to know the best thing about this cookie recipe? It takes very few ingredients, can be made ahead, and everyone will ask you for the recipe. In fact Choco gave this recipe to a friend and she started to make the cookies and is now selling them… they are that good! So if you have some flour, egg, milk, and butter hanging around these cookies are easy to whip up. All you need for the filling is 1 can of evaporated milk and 1 can of condensed milk. Simple right? Like this would be a great cookie to make with you kids, but make the filling ahead of time, since it requires a stove top and a close eye. So here is a cookie recipe that is so incredibly delicious, you will want to make these cookies all the time!
Recipe by Choco Filameno
11/2 sticks of room temperature butter
2c. All purpose flour
1 egg yolk
3 tbsp of cold milk
1 bag of powdered sugar
- Preheat an oven to 350 degress. Butter and flour a cookie sheet. Mix flour, butter, egg yolk, and milk into dough. It is best if you combine this with your hands, the dough has a lot of butter so the dough isn’t very sticky on your hands!
- Using a rolling pin or wine bottle (empty or full) roll the dough out to 1/4 inch thickness.
- Use a shot glass to cut out the cookies. Once you have used all of the dough, prick the circle shaped cookies with a fork 2 times.
- Bake the cookies for about 20 minutes until the cookies are golden. Once done put them on a plate or a wire rack to fully cool.
- Place about half of a bags worth of powdered sugar onto a large plate. After the sweet cream filling is completely cooled take about 1 tablespoon of the cream mixture and spread on to a cookie. Top with another cookie and roll the entire thing in powdered sugar! Delicious!
- 1 can evaporated milk
- 1 can condensed milk
- 1 tsp. vanilla extract
Over medium heat, stir the evaporated and condensed milk until thickened. This will take about 20 to 25 minutes. You will want to use a wooden spoon and stir often. I know this sounds like a lot of babysitting but it really is worth it. Once the filling has thickened and you are able to see the bottom of the sauce pan when you drag the spoon through the pan, you are ready to take the cream mixture off the heat and add in the vanilla.