Best 5 Alfajores South American Dulce De Leche Sandwich Cookies Recipes

ALFAJORES (DULCE DE LECHE COOKIE SANDWICHES)

Steps:

• Preheat the oven to 350°F
• In a large bowl mix the butter and 1 cup of powdered sugar.
• Add the flour, corn starch and vanilla extract then mix with your hands into well combined.
• Knead together to form a soft dough. Cover with plastic wrap and let stand for 10 to 15 minutes.
• Turn the dough out onto a floured counter and knead for about 2 minutes. Roll out to about ¼ inch-thick and cut out the cookies with a round cookie cutter.
• Place them on a floured cookie sheet and bake for about 10 - 12 minutes. Remove from the oven and let cool on a rack for 10 minutes. In a small plate, place the flaked coconut and set aside.
• Spread arequipe or dulce de leche on each cookie then put together two cookies, making a sandwich with the arequipe in the middle of the two cookies. When you put the cookies together you'll want some arequipe to come out of the sides. Take the plate with coconut and cover the edges of each alfajor cookie with it, rolling the cookie edge in the flaked coconut if using.
• Sprinkle them with powdered sugar and enjoy.

ALFAJORES: DULCE DE LECHE SANDWICH COOKIES

Steps:

• Sift the all-purpose flour, cornstarch, and baking powder. Stir all the ingredients very well and add the lemon zest.
• Use an electric hand mixer to mix the butter with the powdered sugar (previously sifted) until you get a creamy mixture.
• Add the milk and egg yolks, continue mixing until all the ingredients are well combined.
• Add the flour mixture in batches and mix well in between adding each batch of flour. The final dough should be smooth and not sticky. If it's still sticky you can add an additional handful of flour.
• Divide the dough into two equal parts and make two balls of dough. Then gently squash each ball into a thick disk shape. Cover them with plastic wrap and refrigerate for an hour.
• Preheat the oven to 375F (200 ° C).
• Remove the dough from the fridge and place it on a lightly floured surface. Use a rolling pin to flatten and extend the dough until you have a thin layer. The maximum thickness of the layer should be about five millimeters (less than ¼ inch).
• Use a round cookie cutter mold to cut as many circles as you can. I used a 2 in (5 cm) round mold. You can make them smaller or larger, just adjust the baking time accordingly.
• Put the cookies on a baking sheet lined with parchment paper, leave at least two centimeters or ¾ inch of space between each cookie to keep them from sticking together.
• Bake the cookies for about 12-15 minutes or until they are lightly golden. Remove the cookies from the oven and let them cool down completely.
• Take a cooled down cookie and place a teaspoon of dulce de leche on its inner surface (the part that was stuck to the baking sheet), spread it well to the edges of the cookie and then gently stick another cookie (baking side on the caramel) on top to form a cookie sandwich.
• Place the grated dry coconut on a flat plate and roll each stuffed cookie in the coconut mix until it sticks to the dulce de leche filling, giving it the characteristic look of the alfajor cookie. You can also dust the cookies with powdered sugar.
• You can keep the alfajores or dulce de leche cookies refrigerated for a week.

ALFAJORES - DULCE DE LECHE COOKIES

Steps:

• Step 1 In medium bowl, sift together cornstarch, flour, baking powder and salt; set aside. Step 2 In medium mixing bowl, using electric mixer or whisk, mix together butter and sugar until thoroughly combined, smooth and fluffy, about 30 seconds. Add egg yolks and bitter orange; continue mixing until well incorporated. Add reserved flour mixture, mixing and scraping edges of bowl with spatula, until mixture is smooth, and dough comes together, pulling away from bottom and sides of bowl. Using hands, shape dough into disc. Wrap disc in plastic wrap. Refrigerate until cold and firm, at least 30 minutes, or up to 24 hours. Step 3 Heat oven to 350°F. On lightly-floured work surface, evenly roll dough to ½" thickness. Using 1½" round cookie cutters, cut dough into circles. Gather scraps of dough; reroll to ½" thickness and cut into circles; transfer circles to parchment-lined baking sheets; refrigerate until dough is cold and firm, about 10 minutes. Discard any remaining dough. Bake cookies until just set, 10-12 minutes (there should be no brown spots). Transfer cookies to cooling racks; let sit until cool. Step 4 To assemble cookies, flip one cookie upside down. Using small spoon, spread chilled dulce de leche onto center of cookie; top with second cookie, pressing gently so dulce de leche peaks out sides. Roll edges of cookie in shredded coconut, if desired. Transfer to plate; repeat with remaining cookies, dulce de leche and coconut. Transfer cookies to refrigerator until ducle de leche is set, about 15 minutes.

ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)

Steps:

• Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
• Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/4-inch cookies and place on a baking sheet.
• Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
• Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
• Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)

Steps:

• Cream butter for a minute, add sugar and beat until fluffy.
• Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
• In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
• Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier.
• Bake at 350 degrees for 15 minutes. Remove immediately.
• Sandwich the cookies together with (dulce de leche) sweet milk dessert.