0-40 cookies
Cooking + Prep Time: 1 hour & 10 minutes + 1+ hour freezing time


Alfajor cookie dough, prepared
2 x 13 & 1/2 oz. cans of dulce de leche
16 oz. of chocolate: milk, dark or white

Preheat the oven to 350F.
Roll cookie dough out on floured work surface to 1/4" thick. Cut out 1 – 1 & 1/2” rounds.
Place on cookie sheet.
Bake cookies in 350F oven till barely turning golden brown.
Remove from the oven.
Then, allow the cookies to cool on cookie sheet.
You’ll probably have 30-40 cookies.

Fit large-sized piping bag using 1/2" round tip. Use about half of the dulce de leche to fill bag.
Pipe the dulce de leche on cookies in cone shapes 1-2” tall.
Refill the piping bag whenever you need to.

Place cookies on cookie sheet in freezer for an hour or longer.
Place chocolate in heat-proof, large bowl over pot of water at a gentle simmer.
Be sure bowl bottom doesn’t touch water. Stir occasionally while melting chocolate.
Work in small batches, using a fork to dip frozen cookie cones into liquid chocolate.
Cover the cones fully, then set cookies upright on waxed paper.
Repeat with all cookies. Allow the chocolate to cool, then harden.

Serve.

This recipe currently has 0 comments. Add your own comment in the right hand menu.