Delicate, melt-in-your-mouth cookies sandwiched with smooth dulce de leche, these Alfajores are a sweet treat straight from the heart of Latin America. Every bite promises a delightful combination of buttery cookie and sweet caramel!
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, sift together the flour, powdered sugar, and salt.
1 cup all-purpose flour, ¼ cup powdered sugar, ¼ tsp salt
In a separate bowl, cream the butter using an electric mixer until it's light and fluffy.
½ cup unsalted butter
Slowly add in the dry ingredients to the butter mixture, followed by the vanilla extract. Mix until a soft dough forms.
¼ tsp vanilla extract
On a floured surface, roll out the dough to about 1/4-inch thickness. Using your cookie cutter, cut out rounds and place them on the prepared baking sheet.
Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
Remove from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread a generous amount of dulce de leche on the flat side of half of the cookies. Top with another cookie to create a sandwich.
1 cup dulce de leche
Optionally, roll the edges of the Alfajores in shredded coconut for added texture and flavor.
¼ cup unsweetened shredded coconut
Dust the tops of the Alfajores with additional powdered sugar.
Notes
If you can't find dulce de leche, you can substitute with caramel spread, though the flavor will be slightly different.
Store in an airtight container at room temperature for up to 5 days.
Keyword Alfajores, dulce de leche, shortbread cookies
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