Alfajores de Lúcuma (Lúcuma Cream with Peruvian Sugar Cookies) Peru 07

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For Lúcuma Cream
1 cup La Lechera Caramel
1 cup lúcuma pulp*
1 cup heavy cream

For the Alfajores Cookies
1 cup all-purpose flour
1/3 cup powdered sugar
pinch of salt
1/4 cup unsalted butter, at room temperature

Preheat the oven to 350°F. In a large mixing bowl, combine the Lechera Caramel, and the lúcuma pulp until smooth. Whip heavy cream to form soft peaks and fold into the lúcuma mixture. Spoon the cream into 6 stemmed wine glasses and set aside in the refrigerator for 2 hours.

For the alfajores cookies, combine the flour, sugar and salt in a mixing bowl and work in the butter with a fork, just until a soft ball forms. Wrap the dough and chill it for 30 minutes. Roll out the dough on a floured surface to approximately 1/8 inch thickness. Cut 2-inch long triangles from the dough and transfer them to greased cookie sheets. Bake for approximately 10 minutes, or until golden brown.
To serve: insert to cookies on top of each serving of lúcuma cream.


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