Caramel Shortbreads (Alfajores)
Submitted by Chef Brandon Esparza
Brandon was born and raised in El Paso, TX. His Mexican heritage inspires the flavor profile and culinary style he uses. A family bread machine brought about his love for the baking and pastry arts, leading him to study and graduate from Auguste Escoffier School of Culinary Arts. He was later hired by Escoffier to teach and provide academic support for aspiring chefs.
Chef Brandon’s philanthropic ventures include teaching sustainable agricultural technology to the indigenous Huichol people in the Sierra Mountains of Nayarit, Mexico. He also spent time as an ESL teacher, hosting summer schools for elementary students in Beijing, China and Gimpo, South Korea. Brandon currently owns and operates Broomhill Bakery, an online home-based bakery that serves his cherished El Paso community. His baking is marked by his commitment to the happiness and nourishment of others with everything he creates.
El Paso native Chef Brandon draws inspiration from his Mexican heritage and lifelong love of baking. Now the owner of Broomhill Bakery, Brandon shares his recipes for Caramel Shortbreads, or Alfajores—traditional South American cookie sandwiches filled with cajeta and dusted with powdered sugar. These irresistible shortbreads are simple to make and perfect for families to enjoy this holiday season
Ingredients:
If You Shop at Ranchland:
⅔ cup Butter, room temperature Dairy Department
¼ cup plus 2 tbsp Granulated White Sugar Aisle 9A
¼ tsp Salt Aisle 9B
½ tsp Vanilla Extract Aisle 9B
½ of one beaten egg (about 2 tbsp) Dairy Department
1 ¾ cup All-Purpose Flour Aisle 9A
¼ cup Powdered Sugar (for dusting) Aisle 9A
1 cup of Dulce de Leche or Cajeta (store-bought or homemade)
If You Shop at Estrella:
⅔ cup Butter, room temperature Aisle 1
¼ cup plus 2 tbsp Granulated White Sugar Aisle 3
¼ tsp Salt Aisle 3
½ tsp Vanilla Extract Aisle 3
½ of one beaten egg (about 2 tbsp) Aisle 1
1 ¾ cup All-Purpose Flour Aisle 3
¼ cup Powdered Sugar (for dusting) Aisle 3
1 cup of Dulce de Leche or Cajeta (store-bought or homemade)
Directions:
On medium speed with a hand mixer or stand mixer, beat the butter, sugar, salt and vanilla until a smooth paste forms, about 1 minute.
Scrape down the sides and bottom of the bowl and add in the egg. Beat to combine.
Stir in the flour on low speed until the dough comes together.
Roll the dough between two pieces of plastic wrap or parchment paper until it is about ¼ inch thick. Chill in the freezer for 10 minutes or refrigerator for 30 minutes. Meanwhile, preheat your oven to 375ºF.
Cut the chilled dough into rounds with a 2 inch cookie cutter. Place the rounds on a parchment lined baking sheet, spacing about 2 inches apart. Re-roll the scraps, chill and cut into cookies.
Bake cookies for 10-12 minutes or until they are lightly browned around the edges. Once done, cool on a wire rack.
To assemble, dust 12 of the cookies with powdered sugar. Flip the other cookies upside down and spread 2 tsp of dulce de leche evenly over the center. Sandwich the cookies together with the powdered sugar cookie on top.
NOTES: The Alfajores can be covered and stored in the refrigerator for several days or frozen for up to a month. Makes about 12 sandwich cookies.