Alfajores (Dulce de Leche) Cookies

We love these cookies! Ever since my friend brought some to my cookie exchange party a few years ago, they have made it to the top of the list of our favorites. 
Alfajores, also known as dulce de leche sandwich cookies, are traditional shortbread cookies with a dulce de leche filling, popular in Spain and throughout Latin America.

The cornstarch mixed with flour make the cookies soft and light. Alone, the cookies are not too sweet, or not as sweet as a cookie should be, but once sandwiched with dulce de leche they are amazing. 

If you have never tried them, I highly recommend you try them. 
  • 1 1/4 cups cornstarch
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 10 Tbsp butter, softened
  • 3/4 cup granulated sugar
  • 1 1/2 tsp lemon zest
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • a few tsp lemon juice
  • 1 can Dulce de Leche (I make my own)
  • sprinkles, shredded coconut for decorating

  • In a mixing bowl, combine together cornstarch, flour, baking powder and salt, set aside. 
  • In the bowl of an electric stand mixer, blend together butter and sugar until creamy, about 30 seconds, mix in lemon zest, and add in egg yolks one at a time, mixing after each addition until well blended. 
  • Mix in vanilla and coconut extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined and dough starts to come together, adding a few tsp lemon juice.
  • Shape dough into a ball, cover ball with plastic wrap and refrigerate 30 minutes to 1 hour until dough is easy enough to work with. 
  • Preheat oven to 350 degrees. Roll chilled dough out on a piece of parchment paper.
  • Using a round cookie cutter, cut the cookies out. I use a spatula to carefully pick them up and place them on the cookie sheet.  Bake in preheated oven for 11 minutes. Allow cookies about 5 minutes to cool on cookie sheet before transferring to a wire rack to cool. Cool cookies completely then spread a layer of Dulce de Leche over the bottom side of one cookie, then sandwich to the bottom side of another cookie. Spread a thin layer of Dulce de Leche around the round edge of the cookie, then roll in desired topping. Store cookies in an airtight container at room temperature.
The cookies taste so much better the next day once they get a chance to moisten a bit. 


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