Alfajores

2 c unbleached all-purpose flour; more for rolling

2 c whole-wheat flour

2 t baking powder

1 t salt

1 c unsalted butter, softened

3/4 c granulated sugar

1-1/2 t finely grated orange zest

Two 13.4 oz cans Nestle dulce de leche

1 lb milk chocolate, melting chips

Cookies:

In a medium mixing bowl, whisk the flours, baking powder, and salt.  In a stand mixer cream butter, sugar on medium speed until light and fluffy, 2-3 minutes.  Stir in the orange zest.  

With mixer on low, gradually add flour mixture to  butter mixture.  After adding the last of the flour but before it’s fully mixed, add 1/4 to 1/3 cup cold water and mix just until a smooth dough forms, 1 -2 minutes.  Divide the dough into two equal pieces, form into disks, and wrap in plastic.

Chill overnight.

Heat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.  Roll out the cold dough on lightly floured surfact until it’s 1/8 to 3/16 inch thick.  With a 2 inch round cookie cutter (we use a glass), cut the dough in circles.  (You can reroll scraps once).  

Bake in center of oven one cookie sheet at a time until edges are lightly browned and the cookies puff up slightly, 8-10 minutes.  Cool the cookies on rack and store in airtight container for up to 3 days or freeze up to 1 month.

Fill Cookies:

Lay out cookies.  Put a heaping 1/2 T of dulce de leche on half of the cookies.  Cover each with a top cookie, into a sandwich.

Coat the Cookies:

Melt Chocolate Melts in microwave (we buy them at Michael’s) in a glass measuring bowl.  Stir every 30 seconds until creamy - with a wooden spoon.  Dip sandwich cookies, coating both sides and all around. Let excess chocolate drip off.  Set on wax paper.  With back of spoon, smooth out top of cookie.

Store in plastic container with wax paper in between layers.  Keep in refrigerator for up to 2 weeks or freeze for up to 3 months.