Description
Delicate, melt-in-your-mouth sandwich cookies made with soft buttery shortbread and filled with rich dulce de leche, dusted with powdered sugar for the perfect sweet bite of Latin American tradition.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 large egg yolks
- 1 whole egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 can (13.4 oz) dulce de leche
- Powdered sugar, for dusting
Instructions
- In a large bowl, cream butter and powdered sugar until light and fluffy.
- Add egg yolks, whole egg, and vanilla extract; mix until combined.
- Sift together flour, cornstarch, baking powder, and salt. Gradually add to wet mixture, mixing until a soft dough forms.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough on a floured surface to about 1/4 inch thickness. Cut into 2-inch rounds.
- Place cookies on baking sheets and bake for 10–12 minutes, until edges are just barely golden. Cool completely.
- Spread a generous spoonful of dulce de leche on the flat side of one cookie, then top with another to make a sandwich.
- Dust tops with powdered sugar before serving.
Notes
- Ensure dough is chilled for clean cuts and less spreading during baking.
- You can store filled alfajores in an airtight container for up to 5 days.
- For a twist, roll cookie edges in shredded coconut after filling.
- Use homemade or store-bought dulce de leche.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
