In honor of my 100th post last week, I wanted to do a giveaway.
Since it's my first giveaway, I wanted it to be a good one.
Which set me to thinking - "What amazing things do so few of my friends know about and would love me forever for introducing them to?"
The answer came as I was gallivanting around my local Mi Pueblo...
1. Vanilla (the Mexican version is sooooo superior to anything in a normal grocery store)
2. Piloncillo (the conical raw sugar of choice with a delightful molassesy flavor)
3. Cajeta quemada (which Mr. S claims - and has proven - can go on anything)
I couldn't very well just pick one and force you all to miss out on the deliciousness that is the other two.
And besides. Two of these three are important components of alfajores - a far superior version of the Oreo cookie, which contains two delicious vanilla shortbread cookies with caramel (or cajeta) in between them.
Oh - Rules! Rules!
To enter the giveaway - leave a comment on this post telling me about your favorite Latin American dessert. And I'm only capable of shipping within the USA. (Sorry Masha!)
And Mr. S - YOU HAVE YOUR OWN BOTTLE OF CAJETA ALREADY - so stop filling the comment field. Seriously. Or I'll revoke your chocolate ice cream privileges.
Now - back to the cookies.
Start with butter and powdered sugar.
Beat till fluffy and add egg yolks, lemon zest, and Mexican Vanilla.
Sift the flour and baking powder in.
Beat until it looks like sand. Scrunch it together.
Form the sandy dough into a log shape and wrap in plastic wrap. Chill for 30 minutes in the fridge.
Slice into little rounds.
Put them on an ungreased cookie sheet and bake for 10 minutes.
They should still be white, not browned at all.
Allow to cool.
Dollop one cookie with the cajeta quemada and sandwich with another one. Refrigerate the cookies so the caramel firms up.
Or you can enjoy the goopyness. I definitely do.
Adapted from A Taste of Peru
Makes around 2 dozen sandwiches, depending on the size you want your cookies
1/2 c. butter, softened
1/4 c. powdered sugar
2 egg yolks
Zest of 1 lemon
1 tsp Mexican vanilla
2 c. flour
1 tsp baking powder
In a medium sized bowl, cream together the butter and powdered sugar. Beat in the egg yolks, zest, and vanilla. Sift the flour and baking powder into the mixture and beat until the mixture becomes sand-like. Scrunch it together and form a log the size you want your cookies' circumference to be. Wrap in plastic and refrigerate for 30 minutes. Slice into 1/4 inch thick rounds.
Bake at 350 degrees for 10 minutes. Allow to cool. Spread half the cookies with Cajeta Quemada. Top with the other half. Refrigerate until ready to serve.