Come Christmas time, I become a cookie fanatic. Every year I bake at least 10 different varieties. There are a few that I make every year, but mostly it’s, “what is new?! what haven’t I tried?! what sounds super delicious?!” Last year I stumbled on alfajores and this year they were the first cookie on my list.

Alfajores: the most delicious cookie you’ve never heard of. I’m afraid I don’t know very much about the origins of these cookies. I believe alfajores (I took German, not Spanish, so I can’t tell you how to pronounce it) are a South American treat. Wherever they are from, thank you, because they are the best thing that happen to my cookie loving self.

There are a lot of different recipes out there for alfajores. The cookie part changes: sometimes it’s a crispy spice cookie or more of a shortbread like cookie. But the cookie I make is a barely sweeten pie crust sprinkled with a bit of crunchy sugar on top. Between the two little cookies is a big dollop of dulce de leche–a gorgeous confection, addicting in its own right.

Together the flakiness of the cookie and the creaminess of the dulce de leche make a cookie that is homey and sophisticated at the same time, rich but not cloying, sweet with a hint of savory. And, omg, unbelievably good. Now that you are drooling, let’s get to the recipe shall we…

Alfajores

(adapted from Martha Stewart)

for the dulce de leche:

• two (14 oz) cans sweetened condensed milk (not evaporated milk)
• pinch of coarse salt

directions:

1. Pour condensed milk into a pie plate or shallow baking dish
2. Mix in salt
3. Place baking dish into a larger pan. Pour water into the larger pan until it reaches half way up the sides of the baking dish.
4. Cover the dish tightly with foil.
5. Bake at 400 degrees for 1-2 hours. Checking now and again to stir the milk and making sure there is always water in the larger pan.
6. It will be a beautiful brown and carmelly color when it’s done. There may be lumps, but you can whisk it a bit (or not). When it cool it should be the consistency of creamy peanut butter.

Dulce de leche makes a fine Christmas gift on its own. When it’s hot out of the oven pour into small jars. It keeps for about a month in the fridge.

for the cookies:

• 4 cups all-purpose flour
• 1/4 cup plus 2 tablespoons confectioners’ sugar
• 1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
• 1/2 cup water
• Sanding sugar or powdered sugar, for sprinkling

directions:

1. Preheat oven to 350 degrees.

2. In a food processor, pulse together flour, sugar briefly. Add the butter and pulse until the mixture resembles coarse meal.

3. With machine running, pour in the water in a slow stream, and process 20 seconds. The dough will probably not come together, but that’s okay. Roll out a length of plastic wrap and put half of the crumbly dough onto it. Wrap it up tightly in the plastic wrap, then with the heel of your hand press the dough 5-10 times until it comes together. Repeat with the other half of cookie dough. Refrigerate for 1 hour or overnight.

4. Flour your surface and roll out one disk of dough to between 1/4 in and 1/2 in thick. The cookies should be thick, but too thick and you won’t be able to fit the finished cookie in your mouth!

5. Cut out rounds (roundish cutters are best, those stars up there? they fell apart right away) from the dough and transfer to a parchment lined cookie sheet. Continue with the rest of the dough. Gather up your scraps and re-roll, but only re-roll once (they will be tough otherwise).

6. Sprinkle half the rounds with sanding sugar or if you don’t have sanding sugar, sift powdered sugar on half the baked cookies (when cool).

7.Bake until golden brown and a little puffed up, about 15 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.

8. Spread a heaping teaspoon of dulce de leche on half the cookies. Top with the sugar coated cookie and serve. These cookies are lovely right away, but I like them best the next day when their flavors have melded a bit.

The cookie baking blizzard came and went this year already (and weirdly, left no snow). All the butter! All the cream! All the chocolate! All the nuts and dried fruit! Okay, so the last one isn’t so exciting, but there was a lot of fruit and nuts in this house for a while. Panforte, anyone?

I don’t think I made any new recipes this year, which is odd.  No wait, I made one new recipe, but I can’t tell you because there are some of you out there getting it! Oh and the linzer cookies were new to me, but not terribly exciting. I’m getting ahead of myself. Here are the deets:

caramels: three kinds, all by martha, gingerbread, chocolate, and plain with sea salt on top

sugar plums: Honestly, I make these mostly because of the name. How could you pass up sugar plums at Christmas? These are spice filled, honey sweetened, date and almond laden-ed bits of christmas past. And they are vegan to boot.

hazelnut thumbprints: My daughter and I like these the best. This year I put a bit of ganache in the middle instead of the usual jam. Surprisingly, the jam is better, but no one has complained about the chocolate.

english toffee: I make this every christmas, but this year I got all fancy and cut it in squares instead of breaking it in pieces. You have to cut it when it’s not too hot and not too cool. And hey, it worked! Also, I ate all the ones that broke.

alfajores: These were a new addition to the cookie roster last year and I’ve been thinking about them since! Creamy, caramelicious dulce de leche sandwiched between two light, flaky cookies with a crunch of sugar on top. Bomb! And hey, I wrote up a recipe for you on Dana’s blog for her Sweets and Treats Christmas Countdown.

Oh and those linzers up there at the top of the page: wow, linzer cookies are kind of a pain in the butt. They just look so damn christmasy I had to make them. I used Karen DeMasco’s recipe from The Craft of Baking (a killer book by the way). It was chock full of orange peel and nutmeg and hazelnuts. The texture was perfect, but I wasn’t keen on the taste. It was almost too grown up and boring. Maybe a boozy filling would have made it grown up in a good way.

Gingerbread men too: well you have to make gingerbread men (look more instagraminess).

Merry Christmas everyone! We’re off to Grannyma’s. I’ll see you back here on Monday!

I’m finding instagram quite addictive. And awesome. You can find me by searching for elsiemarley. Be warned though, 80% of pictures are probably going to be food. Are you on it? Leave your username in the comments so I can find you!

Every year I make christmas cards for everyone and I usually enjoy it. Last year it was one more annoying thing to do and just went out and bought them. Then I bought some more on sale after Christmas to stash away in the box for this Christmas–knowing my future self wouldn’t have her shit together come December. But haha, past self, I gots it together this year! How did I do it? I had my kids make them for me.

My husband resized the christmas coloring pages I drew, my kids colored them (above are some of my favorites) and I sent them out. Done! Well, no I actually have a few more to get in the mail, but almost done!

This is what was once a closet. The closet never worked all that well for clothes storage (name me one kid who puts their clothes on hangers).  Luckily it was deep enough that we could make a workable art studio in the space. The deal was that my son would get the loft bed and my daughter would get her own desk.  Obviously they share this space, but my daughter is the prolific artist in the family.

My brother built the desk and shelves with leftovers from the cloud bed and whatever wood he scrounged up in our basement.  The top shelf is for coloring books and work books. The other two shelves are my older kids’ special shelves. All the pretty rocks, weird bits of plastic, pieces of string, cards from grandma, and whatever else ends up in their pockets goes here.

The art supply wall idea came from Pinterest (it’s originally from HGTV, but I can’t seem to find the link).  I called up a sheet metal shop in town and asked if they could cut a piece of metal to size for me. “No problem!” they said.  They were the nicest guys–made sure there were no sharp edges, drilled holes so I could hang it easily, chatted me up about the weather, and charged me 20 bucks. I glued 2 super strong magnets to the back of each tin (though some could use 3, I think) and filled them up with pencils, markers, glue, tape, and all that other good stuff. This art studio is one of the best parts of the room–it gets used every single day.

Here is an overview of the room. You can really see how small it is from this angle.  It looks so clean and uncluttered, but wait, what is all that stuff under those beds:

There is a bunch of hidden storage in this room and it works out really well. Under the crib (on the left in the photo) is a box of linens for all the beds, a cradle full of babies, and a puzzle box. The ottoman with hairpin legs (thank you, craiglist!) is also a toy box. Under my daughter’s bed is the giant box of dress up stuff (which was a curbside find) and a wooden box for their pajamas. Not bad, right?

It’s taken us 9 months (really?!) to finish this room. Whew! All of that  for a few before & after shots:

This room was a nursery, then two toddlers’ bedroom and now three happy sibling share it! So here is a little bonus before & after with a before-the-before photo  in there:

Thanks for coming along with me as we made this room. Here are all the posts about this little room in one place:

• nursery tour on ohdeedoh
• before post
• during
• still during
• still still during
• after post 1
• after post 2 (that’s this one silly)