Alfajores Dulce de Leche Sandwich Cookies
User Reviews
5
Alfajores Dulce de Leche Sandwich Cookies
Description
The Alfajores Dulce de Leche Sandwich Cookies recipe features a smooth dough crafted from butter, sugar, egg yolks, vanilla, flour, cornstarch, baking powder, and salt. Chilling the dough before rolling ensures a tender texture. The cookies are cut into rounds and lightly baked, resulting in a soft, slightly crumbly biscuit. These are then paired with dulce de leche, giving a creamy and mildly caramel flavor contrast. Rolling the edges in shredded coconut adds a chewy note and visual appeal, while an optional dusting of powdered sugar enhances sweetness.
The cookies hold together well as sandwiches, making them portable and perfect for sharing. They can be stored refrigerated in an airtight container for up to five days, and also freeze well, making them suitable for advance preparation. The combination of tender cookie and luscious dulce de leche filling makes these treats enjoyable on their own or alongside a warm beverage.
The recipe's steps emphasize proper mixing and chilling of the dough, careful baking until just set, and gentle spreading of the filling to avoid breaking the delicate cookies. Variations include rolling edges in nuts instead of coconut or using cinnamon sugar for a different finish.
Ingredients
- 1 cup butter unsalted
- 3/4 cup sugar
- 2 Tablespoons powdered sugar
- 3 large egg yolk
- 2 teaspoons vanilla extract
- 1 3/4 cups flour
- 1 1/4 cups cornstarch
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- (1) .4 ounce can dulce de leche (may want more dulce de leche depending on preference)
- powdered sugar optional
- shredded coconut optional
Instructions
- In a large mixing bowl, cream together butter, sugar, and powdered sugar for 3-4 minutes or until light and fluffy.
- Add vanilla extract and egg yolks and mix for 1 minute longer, scraping the sides of the bowl to ensure even mixing.
- Fold in flour, cornstarch, baking powder, and salt. Divide the dough into two portions and tightly wrap with plastic wrap. Place in the refrigerator to chill for 30 minutes to 1 hour.
- When ready to bake, preheat oven to 350 degrees. On a lightly floured surface, roll out each portion until it is about 1/4-inch thick. Cut out rounds with a 2-inch cookie cutter.
- Place on a parchment paper lined baking sheet. Bake for 9-10 minutes.
- After the cookies have completely cooled, spread dulce de leche on a cookie and top with another cookie. Roll the sides in shredded coconut or sprinkle with a generous amount of powdered sugar.
- Store in an airtight container for up to 5 days. These freeze very well in a freezer-safe container.
Notes
- Roll the cookie edges in shredded coconut for texture and a touch of sweetness.
- Nuts can be used instead of coconut for added crunch.
- Dust with powdered sugar or cinnamon sugar to vary the sweetness and flavor.
- Store cookies in an airtight container for up to 5 days; they freeze well in a freezer-safe container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 115mg | 5% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 46IU | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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