Alfajores

Ingredients:
1 3/4 cups flour
1/8 teaspoon salt (or, if using salted butter, omit extra salt)
1/2 cup sugar
1 teaspoon baking soda
½ cup unsalted butter (Buy Irish or other high quality butter to ensure the most delicious cookies)
4 egg yolks, lightly beaten
1 teaspoon vanilla
½ teaspoon almond extract
I jar of la Salamandra dulce de leche (the best I have tried-and the Stop & Shop in Jamaica Plain carries 7 brands from 5 countries, and none come close to this!)
1 cup grated and sweetened coconut (optional)
Melted semi-sweet chocolate (optional)

Sift first 4 ingredients into large bowl. Cut the butter into ¼ inch thick chunks and then incorporate into dry ingredients using your hands until the mixture has a meal-y texture. Add the egg yolks and extracts. Divide the dough into two balls, flatten them to make discs, and wrap in saran wrap to chill in fridge for 30 minutes.

Preheat the oven to 325 degrees.

Roll out each ball of dough to a thickness of 1/4 inch (use a little extra flour to avoid the dough from sticking to the surface). Cut into 2-inch diameter circles. Bake on a wax paper-lined cookie sheet for about 8-10 minutes, if they are turning golden, take the cookies out!

Let cookies cool on cookie rack. Then spread dulce de leche on bottom side of a cookie and push the bottom side of another cookie to the filling. Press together gently as to not crush the cookies. If using coconut OR chocolate, roll edges of cookies over flakes/melted chocolate. Note: coconut OR chocolate, not both together.

Triple Chocolate Cookies with Espresso Filling

Ingredients:
10 oz bittersweet or semisweet chocolate, chopped (look for a minimum of 55% cocoa)
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt (if you only have salted butter, use that and omit the 1/2 teaspoon salt)
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, set out to warm to room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 dash cinnamon
1 teaspoon instant espresso (instant coffee, while not as good, is okay)
6 oz (1 cup) semisweet chocolate chips
1/2 tub of mascarpone cheese (about 4 ounces)
1/2 cup whipping cream

Preheat to 350°F. Line 2 baking sheets with wax paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. If you don't have a double boiler, use a small metal bowl set on top of a pot of simmering water. Remove from heat, let cool about 10 minutes.

Sift flour, cocoa , baking powder, and salt into medium bowl. Use a mixer to beat sugar and butter in another medium bowl. Add eggs, 1 at a time, beating well after adding. Beat until mixture is light and creamy (give or take 5 minutes). Add melted chocolate, vanilla, cinnamon and 1/4 teaspoon of instant espresso and beat just until blended. Fold in dry ingredients, then chocolate chips. Chill the dough in fridge for 60 minutes

Using a 1/4 cup measuring cup, scoop batter and roll into balls, flatten them slightly then place onto wax paper-covered baking sheets, about 2 inches apart. Bake cookies until tops just begin to crack about 15 minutes. Cool cookies on baking sheets.

Add whipping cream to large mixing bowl. Add remaining 3/4 teaspoon of instant espresso and mascarpone. Beat until soft peaks form, add 1/2 tablespoon sugar, or to taste.

Spread mixture evenly over bottom side of cooled cookies, forming sandwiches. Refridgerate until ready to serve to prevent mascarpone mixture from softening.