Dulce de Leche Sandwich Cookies (Alfajores) Recipe
These Dulce de Leche Sandwich Cookies, also known as Alfajores, are delicate, buttery cookies filled with rich and creamy homemade dulce de leche. The cookies have a tender texture from the combination of cornstarch and all-purpose flour, perfect for sandwiching sweet caramel spread. This classic Latin American treat is perfect for sharing at gatherings or enjoying as a delightful snack.
- Prep Time: 1 hour 15 minutes
- Cook Time: 8 minutes (cookies) + 4 hours (dulce de leche simmering)
- Total Time: 5 hours 23 minutes
- Yield: 30 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Dulce de Leche
- 1 can sweetened condensed milk
- ½ teaspoon salt
Cookies
- ¾ cup Vermont Creamery Unsalted Cultured Butter
- ¾ cup granulated sugar
- 3 egg yolks
- 2 teaspoons vanilla extract
- 1 cup corn starch
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Prepare Dulce de Leche: Remove the label from the can of sweetened condensed milk. Place the can on its side in a pot of boiling water, ensuring the water covers the can completely with at least an inch above the can. Lower the heat and let it simmer gently for 4 hours, replenishing water every 30 minutes to keep the can submerged. Once done, remove the can from water and allow it to cool completely before opening. Stir in ½ teaspoon salt to the caramelized milk and set aside.
- Make the Cookie Dough: In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract thoroughly. Scrape down the sides of the bowl to ensure even mixing.
- Add Dry Ingredients: Sift together cornstarch, all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and beat until a soft dough forms with no visible flour streaks. Be careful not to overmix to keep the cookies tender.
- Chill the Dough: Turn the dough out onto a clean surface and shape it into two flat oval disks. Wrap tightly in plastic wrap and refrigerate for 1 hour to firm up.
- Preheat and Prepare: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- Roll and Cut: On a well-floured work surface, roll out the chilled dough into a large circle about 1/8 inch thick. Using a small round cookie cutter, cut out cookie shapes and place them about 1 inch apart on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 8 minutes or until the edges are just golden brown and the cookies feel dry to the touch. Remove from oven and allow to cool completely on the baking sheets.
- Assemble the Alfajores: Once cooled, spread about 1 teaspoon of the prepared dulce de leche on the flat side of one cookie, then gently sandwich it with a second cookie. Repeat this process for all cookies.
- Serve and Enjoy: Serve the dulce de leche sandwich cookies immediately or store in an airtight container for later enjoyment.
Notes
- Ensure the can of sweetened condensed milk remains fully submerged while simmering to avoid it bursting.
- Do not overmix the dough to maintain a tender cookie texture.
- Cookies should be rolled to 1/8 inch thickness for optimal softness and proper baking.
- Allow the cookies to cool completely before assembling to prevent the dulce de leche from melting.
- These cookies can be stored in an airtight container for up to 3 days at room temperature.
