Hmmmm. These cookies, these cookies, these cookies…
I’ve had alfajores in the back of mind ever since Matt Armendariz first posted about them five years ago. I finally got around to making them this week, but my experience with them was mixed. Oh, they were delicious, as you’d expect from a dessert so dependent on cajeta. And the cookies themselves weren’t especially difficult to make; they didn’t spread at all in the oven, which can’t always be said about gluten-free dough. But the filling kept oozing out of them because I never quite got my cajeta to the perfect consistency despite cooking, cooling, cooking again, and cooling again. I realize this is entirely my fault, which is why I wanted to post about it anyway; you may have better luck than I did, after all. And if I wasn’t taking pictures for this blog, the consistency of the cajeta wouldn’t have been an issue, because who doesn’t love a layer of gooey caramel sandwiched between two cookies?
Come to think of it, maybe there was no problem at all. Have I mentioned that they were delicious?
Maybe rolling the edges in coconut as instructed would’ve helped, but I left it out because I didn’t want to interfere with the cajeta flavor.