Alfajores Cookies

Soft, buttery Argentinian Alfajores filled with creamy Dulce de Leche and rolled in coconut. Perfect with coffee or as a homemade gift.

Course Dessert

Cuisine Argetina

Prep Time 26

Cook Time 9

Total Time 35

Servings sandwich cookies

Calories 153kcal

Author Ana Frias

Ingredients

1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup granulated sugar
8 tablespoons unsalted butter (1 stick) at room temperature
2 large egg yolks
1 teaspoons vanilla extract
2 tablespoons warm water
2 teaspoon finely grated lemon zest
8 ounces Dulce De Leche homemade or store bought
1 cup coconut flakes
powder sugar optional

Instructions

In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine. Then the vanilla extract, water and lemon zest beat until just combined.
½ cup granulated sugar, 8 tablespoons unsalted butter (1 stick), 2 large egg yolks, 1 teaspoons vanilla extract, 2 teaspoon finely grated lemon zest, 2 tablespoons warm water
Add flour mixture, and mix on low speed until the dough just comes together.
Wrap the dough in plastic and chill until firm, at least 2 hours.
Heat oven 350 degrees. Line baking sheets with parchment paper.
Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
Place cookies on prepared sheet pans about about 1 inch apart.
Bake for about 9 minutes or until firm and edges are pale golden and the middle of the cookie is firm.
Transfer baking pan to a rack and allow to cool completely before removing from baking sheet.
Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat.
8 ounces Dulce De Leche, 1 cup coconut flakes
Roll sides in coconut and dust generously with powdered sugar if you like before serving.
powder sugar

Notes

Make ahead:

Make cookie dough, wrap very tightly with plastic wrap and refrigerate for up to 3 days.
Freeze cookie dough for up to 3 months. Wrap in plastic wrap and and place inside a freezer plastic bag. Label the bag with the month and the baking temperature and place the bag in the freezer.

Storing Suggestions

Store your Alfajores in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, freeze the baked cookies (without filling) for up to 2 months. Once thawed, fill and roll them in coconut just before serving.

Nutrition