Vic is half Peruvian and half Greek, a Gruvian if you will. Because of this I’ve had the pleasure of tasting a wide variety of flavors over the past 12 years. Within this little corner of the internet I plan on sharing many of these flavors because what’s life if you don’t share some fantastic stuff?
These cookies have made their way to the top of my list. I remember first trying them at the bridal shower that Vic’s family threw for me. My mom and I flew out, and it was just us girls flitting around SoCal, enjoying the overwhelming task of meeting Vic’s entire family (he has an incredibly large but incredibly loving family).
There was dancing (they hired a salsa dancer), chatting, game playing, more chatting, food, and more food. By the end of the day, both my mom and I felt that it was the perfect way to merge the two families. These little sandwich cookies probably helped a little with that successful merging…
In honor of National Peanut Butter Lover’s Day (because that is truly a thing), I’ve taken what is a Peruvian favorite and altered them a bit. The overall history is still there, but I’ve upped the game with this whipped peanut butter and honey deal. In case you are unfamiliar with the original version of these cookies, the normal filling is a dulce de leche (either homemade by boiling the can of condensed milk or store-bought).
I promise, once you bite into this melt-in-your mouth cookie, it will be difficult to look at another cookie the same way again. That must have been why his family served them that day. They knew once I tried them, I’d never change my mind about him or his family…
Alfajores with Whipped Peanut Butter and Honey
*The recipe for the cookie is from A Cozy Kitchen’s, Adrianna Adarme. She has some wonderful recipes, and the most adorable (aside from my two) corgi named, Amelia.
- Original Cookie recipe here
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
2 teaspoons pure vanilla bean extract or paste, divided
1 tablespoon powdered sugar (for garnish)
1 c Creamy Peanut Butter
1/2 c (or more depending on the sweetness desired) honey
For the cookies:
- Preheat oven to 350˙F. In a medium bowl whisk together flour and salt. In a stand-up mixer cream together butter, sugar and vanilla extract for 3-4 minutes, mixture will turn light and fluffy. As mixer is on medium speed, add in flour mixture and mix until combined. Once mixed, pour dough onto plastic wrap and shape into a disc, wrap and refrigerate for 30 minutes.
- On a heavily floured surface, roll out the dough to 1/2-inch thickness. The dough will be sticky so be sure to flour your roller, too. Using a 1 1/2-inch round cutter, cut out shortbread cookies and place on baking sheet. Poke a series of three holes, using a fork, in the center of each cookie (this is so they don’t puff up too much).
- Transfer cookies to oven and bake for 10-12 minutes, or until edges are slightly golden brown. I let them cool in the pan for 2 minutes before removing them. Let them completely cool on a wire rack.
- While the cookies are cooling, prepare the filling. In a medium bowl, mix together the peanut butter, honey and remaining vanilla bean paste/extract. I used a hand mixer and beat on low for about 2 minutes. I wanted the peanut butter and honey well mixed but not dry. Taste it, if you feel like you want it sweeter, add more honey.
- To assemble the sandwiches, lay half of the shortbread cookies bottom-side up. Spread about 1/2 teaspoon of peanut butter/honey mixture on one half of the cookies. Top with the other half and lightly press down until you’ve gone through all the cookies. Dust with powdered sugar.
*Thankful I found that guy, and his family.