The five guilty pleasures of Christmas, Part V

The holidays are all about guilty pleasures. Take a look at our final installment of our five guilty pleasures of Christmas.

They say we save the best for last and cookies might be the case too since we serve them at the end of any great meal. And there’s something about the holidays that gets us into the ‘cookie spirit’.

From basic to classic to more complex, cookies traditionally made it across Latin America. They are just the right addition to any festive celebration.

SEE ALSO: The five guilty pleasures of Christmas, Part 1

Just like there is no Thanksgiving without turkey and leftovers, there is no Christmas without homemade, fresh-baked cookies. Yes, guilty.

Alfajores (sandwich cookies) with Dulce de Leche

Makes about 2 dozen alfajores

I find alfajores absolutely irresistible and I might confess that they turn me into a real cookie monster! This is also a great, easy and delicious recipe to prepare with kids; to give as a gift, and always enjoy (guilt-free) during the holidays.

SEE ALSO: The five guilty pleasures of Christmas, Part II

Ingredients

For filling

1 can condensed milk or store brought duce de leche or cajeta

For cookies

• 2 sticks unsalted butter at room temperature
• 1/2 Cup organic cane sugar
• 2 Cups all-purpose flour, sifted
• 1/4 tsp. salt
• 1 tsp. vanilla extract, without alcohol

Powdered sugar for dusting or unsweetened coconut flakes (or both)

Directions

If you are making the filling, prepare it first to allow it to cool.

To prepare it, simmer the unopened can of condensed milk in a pot, covered, for 2 hours; allow them to cool completely before opening.

Cookies

Preheat oven at 325ºF.

Using an electric mixer, blend the butter and sugar for 2 minutes on medium-high. Reduce speed; add flour, salt and vanilla extract.

Refrigerate the dough for 2 hours and roll out and cut into round shapes of about 1/ 4–inch thick).

Place cookies on an ungreased cookie sheet with parchment paper and bake for 12 minutes, or until just lightly browned. Set aside to cool. Once cool, spread one cookie bottom with the dulce de leche (be generous!) and top with another cookie.

Sprinkle with powdered sugar or with coconut flakes.

Optional variation: Cover them with semisweet chocolate.

SEE ALSO: The five guilty pleasures of Christmas, Part III

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Decadent Polvorones

It doesn’t matter if you open gifts on Christmas Eve or Christmas Day, what matters is what you serve with it. So make it holy with hot chocolate and polvorones. Need to say more?

Ingredients

Yields 50 or more

• 2 Cups all-purpose flour, toasted and sifted
• ¼ Cup powdered sugar (more for coating)
• 1 Cup almonds, toasted, finely blended
• 2 Tbsp. ground cinnamon
• Lemon zest of 4 lemons
• Pinch of sea salt
• 1 tsp. vanilla extract (without alcohol)
• 1 Cup unsalted butter, softened

SEE ALSO: The five guilty pleasures of Christmas, Part IV

Instructions

Preheat oven to 325ºF.

Combine flour, sugar, almonds, and salt together. Add vanilla and butter.

Mix well. Make meatball size shapes and place on a baking sheet with parchment paper.

Bake for 10-15 minutes. Remove, dust with confectioner’s sugar, and let them cool before devouring.

Variations: Fill them with nutella (chocolate-hazelnut spread), dulce de leche, guava, or pastry cream.

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