These soft, delicious cookies have been in the back of my mind since I first made them months ago. Alfajores are delicate, soft bites of sweet perfection. I found this recipe at Chowhound and I can’t reave about it enough.
Using premade canned dulce de leche saves some time and the results still come out wonderfully. It can be found usually in the same aisle as the sweetened condensed milk at your grocery store. If you prefer to make it from scratch, you can find directions here, courtesy of The Tough Cookie. Enjoy!
Super Soft Dulce de Leche Sandwich Cookies – Alfajores
Makes about one dozen sandwich cookies
- 1 cup cornstarch
- 3/4 cup all-purpose flour, plus more as needed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon pisco or brandy
- 1/2 teaspoon vanilla extract
- 1 cup dulce de leche, at room temperature (canned can be found next to sweetened condensed milk, this is what I used and it was delicious.)
- Powdered sugar, for dusting
- In a medium mixing bowl, combine the cornstarch, flour, baking powder, baking soda, and salt and whisk to combine. Set aside.
- In a stand mixer on medium speed, cream the butter and sugar until light in color and fluffy, about 3 minutes. Add in the egg yolks, pisco or brandy, and vanilla and mix for about 30 seconds. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture until just incorporated with no visible flour pockets, about 30 seconds.
- Lay out a large piece of plastic wrap and turn the dough out onto it. Wrap it into a smooth disk, sealing it tightly. Chill in the fridge for at least 1 hour.
- After the dough has chilled, preheat the oven to 350-f degrees and place the rack in the middle position. Line 2 baking sheets with parchment paper and set aside.
- Unwrap the chilled dough and set it on a lightly floured work surface. Lightly sprinkle the top of the dough with flour. Roll to a 1/4-inch thickness. Stamp out 24 circles using a plain or fluted 2-inch cookie cutter, rerolling the dough as necessary until all of it is gone.
- Place the cookies onto the prepared baking sheets, about 12 per sheet and at least 1/2-inch apart. Bake one sheet at a time until the cookies are firm and pale golden on the bottom, about 12-14 minutes. The cookies should be pale on top. Transfer to a wire rack to cool.
- After the cookies have cooled completely, flip half of the cookies upside down and gently spread dulche de leche on each. Place a second cookie on top and press together to create a sandwich. Dust with powdered sugar before serving. Store in a covered container at room temperature. Keeps well for several days.
Recipe from Chowhound.