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Argentinian Alfajores (Melt in your mouth Dulce De Leche Cookies)

These irresistible Argentinian Alfajores are soft, sweet and crumbly shortbread sandwich cookies filled with dulce de leche. They just melt in your mouth! 
Course Dessert
Cuisine Argetina
Prep Time 26 minutes
Cook Time 9 minutes
Total Time 35 minutes
Servings 24 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
  • 2 teaspoon finely grated lemon zest divided. I use Darling Lemons.
  • 1 teaspoons vanilla extract
  • 2 tablespoons warm water
  • 1 cup coconut flakes
  • 1 can sweetened condensed milk. Store bought or homemade

Instructions

  • In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
  • In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. 
  • Add yolks and beat to combine.  
  • Add the vanilla extract, water and lemon zest beat until just combined. 
  • 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 on prepared sheet pans, then bake until firm and edges are pale golden and the middle of the cookie is firm, about 9 minutes. 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. Dust generously with powdered sugar before serving.
  • Roll sides in coconut and dust generously with powdered sugar before serving.

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. 

Nutrition

Serving: 1sandwich cookie | Calories: 153kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 57mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3IU