In 2005, just after my college graduation ceremony, I frantically began packing my suitcase so that the next morning I could fly to Dallas, Miami, and finally Buenos Aires, Argentina. It's likely that my family, though they have never said as much, thought I was completely insane for leaving so soon after my graduation. The more "normal" step would have been to move out of my off-campus apartment and celebrate with friends and family for a few days before enjoying my last free summer before entering real life with a real job. Instead, I spent the majority of the following day listening to a man talk about his dog, Booger, before finally making it to Argentina where I would spend the next two weeks with Brad.
We would eat good food.
We would dance the tango.
We would get engaged.
That was eight years ago and I still think back to that trip and get butterflies in my stomach. I was introduced to chimichurri, (which I make frequently to this day) and alfajores, which I had honestly forgotten about until a recent trip to an Argentine food truck at the Golden, CO farmers market.
Crisp cookies sandwich rich dulce de leche, creating a beautiful contrast of textures that pair perfectly with a hot cup of strong coffee.
When I took my first bite of these cookies, I was transported back to those two weeks in Argentina. It made me ache to return and experience it all again. Until that happens, at least I have this recipe to help me imagine I'm sitting at a café, sipping on café con crema, and looking over at the man I knew, without a doubt, I would spend the rest of my life with.
- 1 2/3 cups cornstarch
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 2/3 cup sugar
- 10 tablespoons unsalted butter, softened
- 1 tablespoon bourbon
- 1/2 teaspoon lemon zest
- 4 egg yolks
- 1 can dulce de leche
- Preheat oven to 350°.
- Whisk the cornstarch, flour, and baking powder together in a medium bowl.
- Beat the sugar and butter together in a stand mixer with the paddle attachment until pale and fluffy.
- Add cognac and zest and beat to combine.
- Add the egg yolks one at a time, fully incorporating each one before adding the next.
- Gradually add the dry ingredients and beat until just combined. Do not over mix!
- Turn the dough onto a lightly floured surface and gather it into a ball, kneading it gently so the dough comes together.
- Form the dough into a log 10 inches long and 1 1/2 inches in diameter.
- Wrap the dough in plastic wrap and chill for half an hour.
- Unwrap the chilled dough and use a sharp knife to cut it into 1/4 inch rounds.
- Place the rounds on two baking sheets lined with parchment paper.
- Bake 12-15 minutes until the cookies are a pale golden color.
- Transfer the cookies to a cooling rack and allow the cookies to cool completely.
- Scoop one teaspoon of dulce de leche onto the bottom of one cookie. Sandwich the dulce de leche with another cookie.
- Repeat with the remaining cookies.