Description
Delicate and delicious Alfajores are a traditional South American sandwich cookie. Brimming with creamy dulce de leche filling and rolled in coconut (or not), this easy alfajores recipe is one of my favorites for holiday baking.
Ingredients
Scale
- 1 cup butter, room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup cornstarch
- 2 cups all purpose flour
- 1 (11.5 ounce) jar dulce de leche
- 1/4 cup powdered sugar for dusting
Instructions
Prep and chill the dough:
- Cream butter and sugar. In the bowl of your stand mixer fitted with the paddle mix the butter and granulated sugar together on medium speed for 2 minutes until combined.
- Add in the vanilla, salt, and cornstarch. Mix until evenly incorporated, scraping the sides of the bowl as necessary.
- Add flour. Turn the mixer to low and slowly add in the flour until combined.
- Divide the dough in half and roll into logs 2- inches in diameter. Wrap each in plastic wrap and refrigerate for at least 2 hours, or overnight.
Bake:
- Preheat the oven to 350°F. Line your baking sheet with parchment paper and set aside.
- Remove one of the dough logs from the refrigerator. Using a sharp knife, slice into 1/4- inch rounds.
- Place on the prepared baking sheet 1- inch apart (the cookies don’t spread while baking). Bake for 8 – 10 minutes until the edges are slightly golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough. Allow the cookies to cool completely.
Assemble:
- Spread or pipe 1 teaspoon of dulce de leche onto the bottom side of half the cookies. Press the other half of the cookies on top of each, forming sandwiches.
- Dust with powdered sugar.
Notes
Store airtight at room temperature for up to 5 days.
Freeze airtight for up to 30 days. Thaw at room temperature.
