Alfajores Cookies with Dulce de Leche
Calories: 10
Adjust Servings Here: 20 Alfajores
Description
Tender, buttery alfajores filled with dulce de leche and rolled in coconut. My version uses slightly more flour than cornstarch for cookies that are delicate and crumbly but sturdy enough to fill and sandwich without falling apart.
Ingredients
Alfajores Cookie Dough
- 227 g (1 cup) Unsalted butter softened
- 150 g (¾ cup) Granulated sugar
- 3 large Egg yolks
- 1 tsp Vanilla extract
- ¼ tsp Rose extract optional
- 220 g (1¾ cup) All-purpose flour
- 150 g (1¼ cup) Cornstarch
- 1½ tsp Baking powder
- ½ tsp Salt
Filling
- 340 g (1 cup) Thick dulce de leche
- 40 g (½ cup) Desiccated or finely shredded coconut
Instructions
- Cream butter and sugar – In the bowl of a stand mixer with the paddle attachment, beat the softened butter and sugar for 2 to 3 minutes until light and creamy.227 g Unsalted butter, 150 g Granulated sugar
- Add yolks – Add the egg yolks one at a time, mixing well after each addition. Add the vanilla and rose extract, if using.3 large Egg yolks, 1 tsp Vanilla extract, ¼ tsp Rose extract
- Combine dry ingredients – In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.220 g All-purpose flour, 150 g Cornstarch, 1½ tsp Baking powder, ½ tsp Salt
- Make the dough – Add the dry ingredients to the butter mixture in two or three additions. Mix just until the dough comes together. Do not overmix.
- Chill – Shape the dough into a disc, wrap, and refrigerate for about 30 minutes.
- Preheat – Preheat the oven to 325°F / 160°C. Line two baking sheets with parchment paper.
- Roll and cut – On a lightly floured surface, roll the dough to about ¼ inch (6 mm) thick (If necessary, use cookie spacers or a cookie rolling pin to ensure you roll evenly). Cut into rounds and transfer to the prepared baking sheets.
- Bake – Bake for 8 to 10 minutes, or until the cookies are set but still pale. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Fill – Pipe or spoon dulce de leche onto the flat side of half the cookies. Top with the remaining cookies and press gently until the filling reaches the edges.340 g Thick dulce de leche
- Finish – Roll the exposed dulce de leche around the edges in coconut.40 g Desiccated or finely shredded coconut
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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