Alfajores, a classic cookie from Argentina, combines two of my favorite ingredients, shortbread and creamy dulce de leche. I’m excited to share an alfajores cookie recipe. You can find cans or jars of prepared dulce de leche in some grocery stores or specialty markets or you can order online. You can also make your own by boiling a can of condensed milk for 4-5 hours until it turns to caramel. The dulce de leche must be very thick and almost solid for this cookie to be successful. Trust me, these are worth every moment of your time and effort!
Alfajores Cookie Recipe
Published on May 21, 2020 | By surleplat |
- Prep Time
- Cook Time
- 24 cookies
- 1 cup of flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup of sugar
- 1 stick, 8 TBSP butter at room temperature
- 3 egg yolks
- 1 tsp vanilla extract
- zest of one lemon
- 2 TBSP warm water
- 1 cup of shredded unsweetened coconut
- Dulce de leche for filling
- In a large bowl, sift together all of the dry ingredients.
- Beat sugar and butter with a hand held mixer or in the bowl of a kitchen aid with a whisk attachment until creamy and fluffy for about 3-4 minutes. Add the yolks one at a time until fully incorporated.
- Next add the vanilla, lemon zest and warm water. Beat briefly until combined.
- Add dry ingredients and mix on low until the dough just begins to come together. Wrap the dough ball in plastic and chill for a couple of hours or until firm.
- Preheat the oven top 350. Cut the dough ball in half. Lightly flour a surface and roll each half of the dough out to about 1/4" thickness. Cut the dough into circles about 1-11/2 ".
- Place the circles on a cookie sheet. Bake for about 10-12 minutes until firm. Do not let the cookies brown. Cool completely before removing from cookie sheet and filling.
- You can fill with homemade dulce de leche or you can buy dulce de leche prepared for baking. Spread or pipe the caramel on the underside of the cookie and place another cookie on top to create a sandwich. Press gently together so the filling comes to the edge of the cookie. Roll the edges in the finely grated coconut.
- I wrap the cookies individually to keep them fresh. The cookies are very light and crumbly, so rest assured that it is OK if they fall apart.
This Zucchini Ribbon Salad with Chèvre and Kalamata Olives is a delicious, light summertime salad. I love the thinly sliced...Read More