Dulce de Leche Sandwich Cookies (Alfajores)
Dulce de leche cookies, also known as alfajores, are a delightful treat, featuring two tender, buttery cookies filled with a rich, creamy center of dulce de leche. These cookies are slightly crisp on the outside yet melt in your mouth, while the dulce de leche filling provides a smooth, caramel-like richness. They’re the perfect sweet indulgence for special occasions or any day you’re craving something extra special.
Equipment
- 1 Large pot for boiling dulce de leche
- 1 Mixing bowls
- 1 Electric mixer
- 1 Plastic Wrap
- 1 Rolling Pin
- 1 Round cookie cutter (about 2 inches)
- 1 Baking sheets lined with parchment paper
- 1 Wire cooling rack
Ingredients
Dulce de Leche Filling
- 1 can (14 oz) sweetened condensed milk
- Pinch of salt (optional)
Cookies
- 3/4 cup unsalted butter 1 cup cornstarch1 1/4 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt softened
- 3/4 cup granulated sugar
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup cornstarch
- 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Making the Dulce de Leche (4 Hours)
- Boil the Sweetened Condensed Milk: Remove the label from the can of sweetened condensed milk and place the can on its side in a large pot. Cover with water, ensuring at least 1-2 inches of water above the can.
- Simmer: Bring the water to a boil, then reduce the heat to a simmer. Simmer for 4 hours, checking periodically to ensure the can remains submerged. Add more water as needed.
- Cool the Can: After 4 hours, carefully remove the can from the pot using tongs and let it cool completely for about 4 hours. Do not open the can while hot, as the contents may splatter. Once cool, open the can and stir in a pinch of salt, if desired. Set the dulce de leche aside.
Making the Cookies
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Add Yolks and Vanilla: Beat in the egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the cornstarch, flour, baking powder, and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Baking the Cookies
- Preheat the Oven: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for 1 hour to firm up.
- Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a small round cookie cutter (about 2 inches) to cut out rounds.
- Bake: Place the cookies on the prepared baking sheets about 1 inch apart. Bake for 8 minutes, or until the edges are just beginning to turn golden and the tops are firm to the touch.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Assembling the Alfajores
- Spread the Dulce de Leche: Once the cookies are completely cool, take one cookie and spread about 1 teaspoon of dulce de leche on the flat side. Place another cookie on top to form a sandwich.
- Serve and Enjoy: Repeat with the remaining cookies and dulce de leche. Serve immediately or store in an airtight container.
Video
Notes
For anyone who enjoys sandwich cookies, alfajores represent the pinnacle of this cookie category.
Two cookies are always better than one, especially when they are filled with luscious dulce de leche. The experience is nothing short of heavenly.