Alfajores filled with pumpkin butter and flavored with fall spices. These melt-in-your-mouth cookies are ideal for autumn get-togethers and cozy nights in.
Ingredients: 1 cup all-purpose flour. 1/2 cup cornstarch. 1/4 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 1/2 teaspoon vanilla extract. 1/2 cup pumpkin butter. Powdered sugar, for dusting.
Instructions: Put the all-purpose flour, cornstarch, powdered sugar, and salt in a bowl and mix them together. Dice the cold butter and add it to the dry ingredients along with the vanilla extract. Mix the butter into the dry ingredients slowly with your fingers until a dough forms. Make a disc out of the dough, cover it with plastic wrap, and put it in the fridge for 30 minutes. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cookies should be cut out with a round cookie cutter and put on a baking sheet that has been made ready. For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies. Place the cookies on a wire rack to cool all the way down. Put a little pumpkin butter on the bottom of one cookie and put another cookie in between them. Sprinkle powdered sugar over the alfajores that have been put together before serving.
Prep Time: 20 minutes
Cook Time: 12 minutes
Rod Sands
