Alfajores Dulce de Leche Sandwich Cookies Recipe

Flour: The base of the cookie dough, providing structure and texture.

Cornstarch: Adds a tender, melt-in-your-mouth quality to the cookies.

Baking powder: Helps the cookies rise slightly, giving them a light texture.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and helps create a tender crumb.

Sugar: Sweetens the cookies and helps them brown slightly.

Egg yolks: Contribute to the richness and color of the cookies.

Vanilla extract: Adds a warm, aromatic flavor to the dough.

Dulce de leche: The star filling, providing a luscious caramel flavor.

Powdered sugar: Used for dusting the finished cookies, adding a touch of sweetness and a beautiful finish.

When rolling out the dough, ensure it is evenly floured to prevent sticking. Use a rolling pin with light, even pressure to maintain a consistent thickness of about ¼ inch. This helps the cookies bake uniformly and achieve the perfect texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the cookies denser.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder provides a similar thickening effect and is a good alternative for those avoiding corn-based products.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• unsalted butter - Substitute with coconut oil: Coconut oil can replace butter in a 1:1 ratio and adds a subtle coconut flavor, making the cookies dairy-free.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor to the cookies.

• egg yolks - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg yolk to create a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the cookies.

• dulce de leche - Substitute with caramel sauce: Caramel sauce can be used as a filling, though it may be slightly less thick and rich compared to dulce de leche.

• powdered sugar - Substitute with coconut flour: Coconut flour can be used for dusting to add a hint of coconut flavor and is a low-carb alternative.

• To keep your alfajores fresh and delightful, store them in an airtight container. This will prevent them from becoming stale and keep the dulce de leche filling from drying out.
• Place a sheet of parchment paper between layers of cookies to avoid them sticking together. This is especially useful if you have multiple layers in your container.
• Store the container in a cool, dry place. Ideally, keep them at room temperature, away from direct sunlight or heat sources, which can cause the butter in the cookies to melt and the dulce de leche to become too runny.
• If you need to store them for a longer period, consider refrigerating them. However, be aware that refrigeration can sometimes make the cookies a bit harder. To enjoy them at their best, let them come to room temperature before serving.
• For freezing, place the alfajores in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Again, use parchment paper between layers if stacking.
• When ready to enjoy, thaw the cookies at room temperature. This will help maintain their delicate texture and ensure the dulce de leche is perfectly creamy.
• If you prefer a slightly warm alfajor, you can microwave it for a few seconds, but be cautious not to overheat, as the dulce de leche can become too runny.

• Preheat your oven to 300°F (150°C). Place the alfajores on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until they are just warmed through. Be careful not to overheat, as the dulce de leche can become too runny.

• If you prefer a quicker method, use a microwave. Place the alfajores on a microwave-safe plate. Heat on medium power for 10-15 seconds. Check the cookies and repeat if necessary, but be cautious to avoid overheating.

• For a more even reheating, use a toaster oven. Set it to 300°F (150°C) and place the alfajores inside for about 5 minutes. This method helps maintain the crispiness of the cookies while gently warming the dulce de leche.

• If you have a steam oven, set it to a low steam setting and place the alfajores inside for about 3-5 minutes. This method keeps the cookies moist and the dulce de leche perfectly gooey.

• For an unconventional but effective method, use a double boiler. Place the alfajores on a heatproof plate and set it over simmering water for a few minutes. This gently warms the cookies without drying them out.

• Oven: Used to bake the cookies at a precise temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough circles for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Mixing bowl: Used to combine both the dry and wet ingredients separately.

• Whisk: Helps in mixing the dry ingredients together evenly.

• Electric mixer: Used to beat the butter and sugar until light and fluffy, and to mix in the egg yolks and vanilla.

• Rolling pin: Used to roll out the dough to an even thickness of about ¼ inch.

• Cookie cutter: Used to cut out circles from the rolled dough.

• Cooling rack: Allows the cookies to cool completely after baking.

• Spatula: Helps in transferring the cookies from the baking sheet to the cooling rack.

• Spreading knife: Used to spread the dulce de leche on the flat side of the cookies.

• Sifter: Used to dust powdered sugar over the finished cookies.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a food processor: Quickly mix the dough by pulsing the dry and wet ingredients together.

Chill the dough: Place the dough in the fridge for 15 minutes to make it easier to roll out and cut.

Pre-cut parchment paper: Line your baking sheets with pre-cut parchment paper to save time during cleanup.

Batch baking: Bake multiple cookies at once by using multiple baking sheets.

Store-bought dulce de leche: Use store-bought dulce de leche to save time on making your own filling.