It looks like it might have been a better for USA soccer fans to devour Belgian waffles rather than to boycott them. Not that fan food has anything to do with strategy. While I did make a point to swallow a piece or two of Swiss cheese for lunch, I was more interested in baking an Argentinian dessert. Whether or not Messi, di Maria and the rest of the Argentinian soccer team wins the 2014 World Cup, I’m happy to celebrate with something in their honor.
The alfajores in the following recipe are a type of sandwich cookie. The texture of the cookie is a bit more biscuit or cracker-like, though, due to the amount of cornstarch used. Dulce de leche should be used for the filling, but caramel apple dip works fine as a substitute.
1/2 cup all-purpose flour
3/4 cup cornstarch
1/8 teaspoon baking soda
3/4 teaspoon baking powder
1/3 cup unsalted butter, softened
1/4 cup white sugar
1 egg yolk
1/8 teaspoon rum flavoring
1/8 teaspoon vanilla
1/8 teaspoon lime juice
caramel apple dip
unsweetened shredded coconut
Combine dry ingredients in a medium-sized bowl: flour, cornstarch, baking soda, and baking powder; set aside.
With a whisk, cream the butter and sugar together in a large bowl until light and fluffy. Add the egg yolk. Beat in the rum flavoring, vanilla, and lime juice. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, form the dough into a ball with your hands. You may need to add a few drops of cold water. Wrap the dough in plastic wrap and place it in the fridge for 30 minutes to 1 hour.
Preheat oven to 350 degrees F . Line baking sheet with parchment paper.
Roll out the dough to a thickness of 1/4 inch. I didn’t need to dust my surface with flour, but if you do, use as little as possible. Cut with a small round cookie cutter. Place cookies 1/2 inch apart on the prepared cookie sheets.
Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
When the cookies are cool, spread the underside of one cookie with caramel dip, then sandwich it together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.