Alfajor Cookies are buttery cornstarch cookies filled with dulce de leche, often decorated with a drizzle of chocolate, or powdered sugar dusted on top, or with the sides coated in shredded coconut, or chopped almonds.
Course Dessert
Cuisine Argentina
Keyword alfajor, cookies
Prep Time 1 hourhour
Cook Time 15 minutesminutes
Resting time 3 hourshours
Servings 20cookie sandwiches
Calories 240kcal
Author Camila Hurst
Ingredients
1 cup cornstarch 120 grams, 4.2 oz
3/4 cups all-purpose flour 95 grams, 3.37 oz
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
10tablespoons unsalted butter at room temperature141 grams, 5 oz
1/3 cup granulated sugar 66 grams, 2.3 oz
3 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup dulce de leche store-bought or homemaderead post above for instructions on how to make dulce de leche
2 oz chopped chocolate to drizzle on top of the cookies if you want to*
Instructions
Alfajor Cookies
Sift the cornstarch, flour, baking powder, and salt together. Set aside.
In the bowl of an electric mixer, cream the butter at medium high speed for 1 minute.
Add granulated sugar. Cream for another 1-2 minutes until very fluffy and light in color.
Add egg yolks one at a time, and mix until combined before adding the next one.
Add vanilla and almond extract.
Mix to combine.
Add dry ingredients and mix until you form a dough.
Dough should be soft and not too sticky.
Wrap it in plastic or place it in a ziplock bag and chill it in the fridge for at least 3 hours.
When it’s time to roll the cookies out, remove dough from the fridge and cut it into 4 pieces. Work with one piece at a time, while keeping the others covered.
Pre-heat the oven to 350F.
Roll it out until about 1/2 thick over a floured surface.
Dough might be breaking up, simply patch it back together by patting it down with your fingers.
I used a 2.5 inch cutter to cut the cookies.
Place cookies on a baking sheet lined with parchment paper or silicone mat.
Bake for 12-15 minutes. Cookies should look set, but not too browned.
Let them cool down all the way before filling with the dulce de leche. I placed my dulce de leche in a piping bag to make it easier to fill the cookies.
After filling the cookies, I melted some dark chocolate and drizzled it over the cookies.
Storage
Keep cookies in the fridge for up to 5 days, in an air tight container.
Notes
*You can also dust the cookies with powdered sugar, or completely cover them with chocolate. Other serving suggestions are coating the sides in shredded coconut, or chopped almonds.