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Alfajores (Dulce de Leche Sandwich Cookies)
Tender, crumbly sugar cookies filled with dulce de leche caramel. These small Latin American sandwich cookies are pale, delicate, and optionally finished with coconut or confectioners’ sugar.
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Ingredients
- 4 oz Unsalted butter
- 0.25 cup Sugar
- 1 Egg yolk
- 1 tsp Vanilla extract
- 10 tbsp All-purpose flour (The source also specifies that 10 tbsp equals 1/2 cup plus 2 tbsp.)
- 10 tbsp Cornstarch (Also called cornflour; the source specifies that 10 tbsp equals 1/2 cup plus 2 tbsp.)
- 5 tbsp Dulce de leche (Approximate amount; ready-made or homemade may be used.)
Steps
- 1
Cream the sugar and unsalted butter together in a food processor, stand mixer, or with a hand mixer until blended and creamy.
- 2
Add the egg yolk and vanilla extract, then blend until incorporated.
- 3
Add the all-purpose flour and cornstarch. Mix until the dough comes together into a ball.
- 4
Wrap the dough in cling film or plastic wrap and chill for 30 minutes.
- 5
Partway through the chilling time, preheat the oven to 350°F (175°C).
- 6
Once chilled, roll the dough out relatively thinly, approximately 1/4 inch (2–3 mm) thick.
- 7
Cut the dough into small circles and place them on a lined cookie sheet or baking tray. Repeat with the remaining dough.
- 8
Bake the cookies for approximately 1–12 minutes, until they are just starting to brown very slightly. They should remain very pale.
- 9
Leave the cookies to cool for 1 minute, then transfer them to a cooling rack.
- 10
When the cookies are cool, place a small spoonful of dulce de leche on one cookie.
- 11
Press a second cookie on top to form a sandwich. Hold the middle of the cookie while pressing so the cookies do not break; twist them slightly if needed to spread the dulce de leche.
- 12
Optionally, roll the outside edges in coconut or lightly dust the finished alfajores with confectioners’ sugar.
Notes
The source gives the baking time as approximately “1-12 minutes”; this appears ambiguous, so watch closely and remove the cookies when they are just beginning to brown while remaining very pale. Alfajores can be made ahead and stored in a sealed container in the refrigerator for around 5–6 days; the cookies soften somewhat over time. Ready-made dulce de leche varies in thickness. If it is too thin, simmer it briefly in a pan to thicken, stirring carefully. The source also mentions coconut and chocolate as possible coatings, although only coconut is included as an optional finishing suggestion in the structured instructions.
Nutrition per serving
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