As I stood at the kitchen counter, flour dust swirling around me like an eager cloud, I couldn’t help but think of the joy that homemade sweets bring to our lives. Today, I’m excited to share my recipe for Peruvian cookies with manjar blanco, a delightful treat that perfectly captures the spirit of comfort food. These alfajores are incredibly simple to make and will impress even the most discerning dessert lover. The melt-in-your-mouth cookies, enveloped around a luscious layer of creamy caramel, will make you feel like you’re indulging in a luxury pastry right at home. Plus, they’re an amazing conversation starter for gatherings, and trust me, they’ll disappear quickly! Curious about how to whip these up for your next sweet craving? Let’s dive in!
Why are Peruvian Cookies with Manjar Blanco Special?
Decadent Comfort: These Peruvian cookies are a love letter to dessert, brimming with a rich, creamy filling that elevates any occasion.
Effortless Delight: With simple ingredients and a straightforward process, these cookies are perfect for both novice bakers and seasoned chefs looking for a quick treat.
Versatile Variations: Feel free to sprinkle on your favorite toppings or switch out the manjar blanco for chocolate ganache; the possibilities are endless!
Perfect Pairing: They pair beautifully with a cup of coffee or tea, making them an ideal choice for afternoon snacks or festive gatherings.
Cultural Charm: Enjoying these cookies connects you to a vibrant Peruvian tradition, making each bite a mouthwatering experience of cultural heritage.
For a delightful sweet treat with a twist, you might also enjoy these Crockpot Garlic Butter Beef Bites for a savory complement to your dessert spread!
Peruvian Cookie with Manjar Blanco Ingredients
For the Cookies
• Self-rising Flour – Provides structure and tenderness to the cookies, eliminating the need for additional baking powder.
• Cornstarch – Contributes to the melt-in-the-mouth texture, creating delicate cookies; can be substituted with additional flour if needed.
• Unsalted Butter – Adds richness and moisture; ensure it is at room temperature for easy mixing.
• Sugar – Sweetens the base cookie; consider using brown sugar for a deeper flavor profile.
• Egg Yolks – Provide richness and help bind the dough; do not substitute with whole eggs for this specific recipe.
• Powdered Sugar – Used for dusting and adding sweetness on top; sift before use for a smooth finish.
For the Filling
• Manjar Blanco – The traditional creamy caramel filling; store-bought dulce de leche can work as a convenient substitute.
• Fresh Aniseed – Introduces a unique flavor; can be omitted if not preferred, or replaced with vanilla extract for added sweetness.
Enjoy crafting these delightful Peruvian cookies with manjar blanco, and let the enchanting flavors sweep you away!
Step‑by‑Step Instructions for Peruvian Cookie with Manjar Blanco
Step 1: Prepare Dough
In a mixing bowl, cream together 1 cup of unsalted butter and ½ cup of granulated sugar until light and fluffy, about 3-5 minutes. Add in 2 egg yolks, one at a time, mixing until well combined. Incorporate 1 teaspoon of vanilla extract for an aromatic undertone, ensuring the mixture is smooth and creamy.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together 2 cups of self-rising flour and ½ cup of cornstarch, whisking gently to combine. If using fresh aniseed, sprinkle in about 1 teaspoon now. This combination will provide structure and tenderness to your Peruvian cookies, creating that melt-in-your-mouth texture everyone loves.
Step 3: Integrate Mixtures
Gradually fold the dry ingredients into the butter mixture using a spatula, mixing until just combined and a soft dough forms. Be gentle to maintain lightness. Once uniform, gather the dough into a ball and wrap it in plastic wrap. Refrigerate for 10 minutes to firm up, making it easier to roll out.
Step 4: Roll and Shape Cookies
On a lightly floured surface, carefully roll out the chilled dough to about ½ inch thickness, ensuring it doesn’t stick. Use a cookie cutter or a glass to cut out 3-inch circles. Place the cookie rounds on a baking sheet lined with parchment paper, leaving space in between each for spreading during baking.
Step 5: Bake
Preheat your oven to 350°F (175°C). Once heated, bake the cookies for about 20 minutes or until they are lightly golden around the edges. Keep an eye on them; they should not become overly brown. After baking, allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack.
Step 6: Assemble
Select half of your cooled cookies and generously spread a layer of manjar blanco on top. Place the remaining cookies gently on each filled cookie, creating a delightful sandwich. For a perfect finish, dust the tops with powdered sugar, giving your Peruvian cookie with manjar blanco an irresistible touch of sweetness before serving.
How to Store and Freeze Peruvian Cookies with Manjar Blanco
Airtight Container: Store in an airtight container at room temperature for up to 1 week. This keeps the cookies fresh and prevents them from becoming stale.
Refrigeration: For extended freshness, refrigerate the cookies for up to 2 weeks. Ensure they’re well-wrapped to avoid absorbing any other flavors.
Freezing: Place assembled cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They can be frozen for up to 3 months.
Reheating: To enjoy, thaw the cookies in the fridge overnight, then bring to room temperature before serving. For a warm delight, gently reheat in the oven for a few minutes.
Make Ahead Options
These Peruvian cookies with manjar blanco are a fantastic choice for meal prep, saving you time on busy days! You can make the cookie dough up to 24 hours in advance by following steps 1-3, then wrapping it tightly in plastic wrap and refrigerating. If you prefer, the baked cookies can also be stored in an airtight container for up to 3 days at room temperature. When you’re ready to serve, simply fill the cooled cookies with manjar blanco and dust with powdered sugar. This way, you’ll enjoy fresh, indulgent treats that taste just as good, without any last-minute scrambling!
Peruvian Cookie with Manjar Blanco Variations
Feel free to unleash your creativity and make this recipe your own, experimenting with flavors that tickle your taste buds!
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Chocolate Delight: Swap manjar blanco for a rich chocolate ganache for a decadent twist. The chocolate pairs wonderfully with the buttery cookies, creating a delightful contrast of flavors.
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Fruit-Filled: Use fruit preserves, such as raspberry or apricot, in place of the traditional filling. The sweet-tart fruit complements the cookie’s richness and adds a refreshing note.
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Nutty Crunch: Add crushed nuts, like almonds or walnuts, to the dough for added texture and a delightful bite. You can also sprinkle them on top before serving for a beautiful garnish.
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Spiced Variation: Incorporate a pinch of cinnamon or nutmeg into the dough for a warm, aromatic quality. This subtle spice elevates your cookies, making them perfect for cozy gatherings.
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Dairy-Free: Substitute unsalted butter with coconut oil for a dairy-free version. The coconut scent infuses the cookies with a tropical vibe, making them a unique twist on the classic recipe.
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Gluten-Free: Use a gluten-free flour blend to create an equally delicious treat without gluten. Just ensure your cornstarch is also certified gluten-free!
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Boozy Bliss: For an adult twist, add a splash of rum or amaretto to the filling. The liquor adds an extra layer of flavor that will impress your guests.
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Maple Sweet: Replace granulated sugar with maple sugar for a hint of warmth and depth in sweetness. This variation adds a unique flavor profile that’s irresistibly tempting.
These variations are just the beginning of your alfajores adventure! If you’re looking for more delicious recipes, check out these crunchy Coconut Shrimp with Sweet Chili Mayo for a delightful balance to your dessert.
Expert Tips for Peruvian Cookies
Cooling Cookies: Ensure your cookies are completely cool before adding manjar blanco to prevent melting; this ensures perfect layers of filling.
Prick Cookies: Don’t forget to prick holes in the cookies before baking; this prevents puffing and maintains their delicate texture.
Flour Usage: Be cautious with how much flour you use while rolling out the dough; adding too much can make the cookies tough instead of tender.
Dough Resting: Allow the dough to rest longer in the fridge for better texture. This helps the flavors meld and makes it easier to roll out.
Taste Tweaks: Feel free to experiment with different fillings or spices; adding a hint of cinnamon can give your Peruvian cookies a delightful twist!
What to Serve with Peruvian Cookies with Manjar Blanco
These dainty cookies deserve an equally delightful companion to create a complete dessert experience.
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Rich Chocolate Mousse: A luscious, airy mousse brings an indulgent contrast in texture, creating a heavenly balance with the buttery cookie base.
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Fresh Berries: Adding a burst of tartness from strawberries or raspberries cuts through the sweetness, enhancing each bite of the alfajores beautifully.
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Coconut Flan: This traditional Latin dessert boasts creaminess that pairs perfectly with the cookies, making it a rich yet light complement.
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Spanish Coffee: A cup of rich, dark coffee with a hint of cinnamon will elevate your cookie experience, accentuating the sweet flavors of the manjar blanco.
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Mint Chocolate Chip Ice Cream: The refreshing coolness and minty undertones make for an inviting contrast against the warm, buttery cookies.
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Cinnamon Sugar Churros: Serve these deliciously crispy churros on the side for a fun twist; their inviting sweetness will harmonize beautifully with the alfajores.
Let your imagination run wild with these suggestions, and enjoy the delightful symphony of flavors they’ll create!
Peruvian Cookie with Manjar Blanco Recipe FAQs
How do I choose the best ingredients for my Peruvian cookies?
Absolutely! For the best results, choose fresh, high-quality ingredients. The butter should be unsalted and at room temperature for easy mixing, while self-rising flour ensures the cookies achieve a perfect texture without additional leavening agents. When selecting aniseed, opt for fresh seeds over ground for a more vibrant flavor, but feel free to substitute with vanilla extract if desired.
What’s the best way to store leftover Peruvian cookies?
Very easy! Store your Peruvian cookies with manjar blanco in an airtight container at room temperature for up to 1 week. If you’d like to keep them longer, refrigerate them for up to 2 weeks; just be sure they’re well wrapped to prevent them from absorbing odors from the fridge.
Can I freeze Peruvian cookies, and how do I do it?
Of course! To freeze, place the assembled Peruvian cookies in a single layer on a baking sheet and freeze them until firm. Then, transfer them to a freezer bag, ensuring you remove as much air as possible. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight and bring them back to room temperature before serving.
What if my cookies puff up while baking?
Don’t worry! If your cookies puff up during baking, simply prick small holes in each cookie before baking; this will help steam escape and maintain their shape. If your dough feels too soft and unmanageable while rolling out, refrigerating it for longer can help it firm up, ensuring perfectly delicate cookies.
Are there any dietary considerations for my Peruvian cookies?
Absolutely! If you’re making these Peruvian cookies for someone with dietary restrictions, be mindful of common allergens. The cookies contain gluten (from self-rising flour) and dairy (from butter). For a gluten-free version, you can substitute the self-rising flour with a gluten-free blend, and coconut oil can replace butter for a dairy-free option. Just ensure any substitutes you use are compatible with your filling choice as well!
Irresistible Peruvian Cookie with Manjar Blanco Delight
Ingredients
Equipment
Method
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add in the egg yolks one at a time and mix well. Incorporate vanilla extract.
- In a separate bowl, sift together self-rising flour and cornstarch. If using, sprinkle in fresh aniseed and whisk gently.
- Gradually fold the dry ingredients into the butter mixture until just combined. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 10 minutes.
- On a floured surface, roll out the dough to about ½ inch thickness and cut out 3-inch circles. Place on a baking sheet lined with parchment paper.
- Preheat oven to 350°F. Bake cookies for about 20 minutes until lightly golden. Cool on tray for 10 minutes before transferring to a wire rack.
- Spread a layer of manjar blanco on half of the cooled cookies and top with the remaining cookies. Dust with powdered sugar before serving.
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