Alfajores cookies are a treat from Argentina! They're made with corn starch which creates a light and tender shortbread, then filled with creamy dulce de leche.
10.5ouncescorn starchabout 2 ¼ cups, but you should really go by weight
6.375ouncesflourabout 1 ½ cups
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
8ouncesunsalted butter at room temperature
¾cup sugar
2tablespoonbrandy, cognac, or whole milk
1teaspoonvanilla extract
zest of one medium lemon
3large egg yolksat room temperature
1candulce de leche13.5 ounces
powdered sugarfor dusting
Instructions
Add flour, corn starch, baking soda, baking powder and salt to a large mixing bowl. Whisk together until thoroughly combined. I highly recommend you weigh your flour and corn starch with a kitchen scale. See tip below.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, lemon zest, brandy and vanilla on medium speed for about 30 seconds until just combined. Then add all three egg yolks and mix for another 30 seconds until completely incorporated.
Reduce the speed to low and add the dry ingredients gradually, in about 3 batches. Once all dry ingredients have been added, increase the mixer speed to medium and beat for about 15 seconds. The batter should come together and start making a flapping sound, and it will come away from the sides of the bowl leaving it clean. The batter will be very creamy and smooth and it should hold an indent when pressed.
Divide the dough in two, and roll into logs about 1 ½ inches in diameter. Wrap each one in plastic and refrigerate for at least an hour or up to overnight.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove the dough from the fridge and unwrap. Roll it a little to round it out if it's gotten flat on one side. Slice into rounds about ⅛ inch thick and place them on the parchment about 1 ½ inches apart. Bake one sheet at a time for 6-8 minutes, until the tops are dry and barely hold an indent when pressed.
Let the cookies cool on the sheet for 5 minutes. Next, carefully lift up one corner of parchment, then—staying well above the hot baking sheet—run the other hand palm side up under the cookies on the parchment to loosen them gently.
Transfer the cookies to a wire rack in alternating rows facing up and down and let cool completely. Once cool, fill a piping bag or ziptop plastic bag with dulce de leche. Snip a small hole in one corner and pipe about a teaspoon of dulce de leche onto the cookies that are flat side up. (Or topside down, however you want to look at it.)
Sandwich the cookies together, pressing down gently with the backs of your fingers until the dulce de leche has reached the edge and is just about to squeeze out the sides. Sprinkle with powdered sugar.
Notes
Weighing your dry ingredients is crucial for this recipe. Corn starch is super fine and can get packed down VERY easily, resulting in accidentally using several ounces more than you intended which will make your batter too dry. How do I know? Because it happened to me and I had to start over - I weighed it the second time. This is my favorite kitchen scale.
Do not overmix the dough! I know 30 seconds of mixing doesn't sound like much, but it's really all you need. You don't want these cookies to get tough.
Don't skip the step of loosening the cookies from the parchment. Alfajores are very delicate when still warm and if you just try to lift them up, you'll risk leaving half the cookie on the parchment.
If you prefer, you can roll out the dough and use 1 ½ inch cookie cutters.
Store alfajores in an airtight container at room temperature for up to a week.
Adapted from a recipe by Mirta Rinaldi in Food and Wine.This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.