Vanilla shortbread with goat's milk toffee (Alfajores con cajeta) from Serious Eats

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Notes about this recipe

  • apattin on May 18, 2019

    Perfect dough! Thin, ethereal, not grainy, like cornstarch alfajores. Froze butter and made in 2 trays. The dough was easier to work on the second batch after resting about 20 mins in the fridge. Used less than 4 tsp dulce de leche per cookie. The use of confectioner's sugar to prevent dough from sticking was new to me. Next time I plan to add a bit more salt, it was wonderful when you get a bite with it.

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