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FOR THE DOUGH

2 cups (10 oz/315 g) all-purpose

flour, plus more for dusting

2 tablespoons cornstarch

½ teaspoon kosher salt

¾ cup (6 oz/185 g) cold unsalted

butter, cut into cubes

½ cup (2 oz/60 g)

confectioners’ sugar

2 teaspoons pure vanilla extract

2 large egg yolks

FOR THE FILLING

2 cups (14 oz/440 g) firmly

packed light brown sugar

1 cup (250 ml) heavy cream

4 tablespoons (2 oz/60 g)

unsalted butter

½ teaspoon kosher salt

3 tablespoons aged rum

1 vanilla bean, split, with seeds

scraped and reserved

MAKES ABOUT 1 DOZENMAKES ABOUT 1 DOZEN

SANDWICH COOKIESSANDWICH COOKIES

Alfajores with Buttered Rum

& Vanilla Bean Filling

Alfajores are made in many countries with countless variations. Traditionally filled with dulce de

leche, the cookies can also be filled with jams or other fillings. This yummy variation of the classic

version features a rum-flavored filling—perfect for rum lovers. Save your fresh vanilla pod for

future baking recipes, or make vanilla sugar by placing it in a jar of granulated sugar.

To make the filling, in a saucepan over medium heat, combine the brown sugar,

cream, butter, and salt. Cook, stirring frequently, until the mixture begins to simmer,

about 3 minutes. Reduce the heat to medium-low and cook, stirring frequently, until

thickened, about 15 minutes. Remove from the heat, stir in the rum and vanilla bean

seeds, and transfer to a bowl. Let cool to room temperature, then cover and refrigerate

until firm, about 1 hour.

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a food processor, combine the flour, cornstarch, and salt and pulse until

blended. Add the butter and pulse until the texture resembles fine crumbs. Add

the confectioners’ sugar, vanilla, and egg yolks and process until the dough comes

together in a single mass.

Turn the dough out onto a well-floured surface and roll out

1

/

4

inch (6 mm) thick.

Using a 2-inch (5-cm) round cutter, cut out cookies. Transfer the cookies to the

prepared baking sheet, spacing them about 1

1

/

2

inches (4 cm) apart. Gather up the

scraps of dough, reroll, and cut out more cookies, refrigerating the dough for 15 minutes

if it gets too warm.

Bake until the cookies are lightly golden brown on the edges, 13–15 minutes. Transfer

the baking sheet to a wire rack and let cool completely.

Spread about 1 tablespoon of the buttered rum filling on the flat side of half of the

cookies. Top with the remaining cookies, flat side down, and gently press together, filling

the cookies with the filling.

TIP To scrape out the seeds of a vanilla bean, use a small knife to cut the bean in half

lengthwise. Use the back of the knife to scrape out the seeds from the inside of the pod. If

you don’t have a vanilla bean, substitute 1 tablespoon of pure vanilla extract instead.

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BAKING FAVORITES