Alfajores (pronounced AL-fa-HO-res) are a sandwich cookie that is incredibly popular in Argentina and all over Latin America.
Ingredients (for 12)
- 3 Tbsp butter, unsalted
- 2 Tbsp sugar
- 1 egg yolk
- 1/8 tsp lemon zest, fresh
- ½ Tbsp brandy
- ½ c cornstarch
- ¼ c+ 2 Tbsp unbleached all purpose flour
- ½ tsp baking powder
- 8 oz Dulce de Leche
- In a medium bowl, cream butter and sugar with an electric hand mixer. Add the egg yolk, lemon zest, and brandy. Beat until smooth and fluffy.
- In a separate bowl, mix cornstarch, flour, and baking powder. Sift the dry mixture into the butter mixture and beat over low speed until the mixture looks like even, wet crumbs.
- Using your hands, knead the mixture just until it forms a dough that will hold together. Shape the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator for at least one hour, up to 3 days, to let the flavor develop.
- When you are ready to bake your cookies, preheat your oven to 350F.
- Roll the dough ¼ inch thick and cut it into circles using a 1 ¾ inch cookie cutter (or the mouth of a shot glass), Re-roll any dough scraps and cut additional cookies. You should have 24 cookie dough rounds. Place the cut dough onto a baking sheet, ½ inch apart.
- Bake the cookies for 12-13 minutes, until they are firm, but just before they start to turn a light golden brown. (These cookies are traditionally white.)
- When the cookies are done, remove them from the oven and let them cool for about 1 minute on the baking sheet. Then, transfer the cookies to a wire rack to cool completely.
- When the cookies cool to room temperature, place roughly 1 tsp of Dulce de Leche on one cookie and top it with a second cookie. Press down gently and evenly, so that the cookies do not crumble.
- (If desired, sprinkle the cookies with powdered sugar or dried coconut.)
- Enjoy the cookies immediately to really appreciate the crisp and creamy texture contrast, or store for up to 1 week in an air-tight container for the cookies to absorb some flavor and moisture from the Dulce de Leche.