Alfajor Recipe
Argentine filled sandwich cookie. From Seatango Argentine Bakery.
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Ingredients
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Cookie Dough
Dulce de Leche Filling
Decoration
Method
Cookie Preparation
- 1
Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, about 3-4 minutes.
- 2
Add Egg Yolks and Vanilla
Add the egg yolks one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- 4
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
- 5
Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour to make it easier to handle.
Baking
- 6
Preheat Oven
Preheat your oven to 350°F (175°C).
- 7
Roll and Cut Cookies
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cookie cutter to cut out cookies.
- 8
Bake Cookies
Place the cookies on a baking sheet lined with parchment paper and bake for about 10-12 minutes, or until the edges are lightly golden.
- 9
Cool Cookies
Remove from the oven and allow the cookies to cool on a wire rack.
Assembly
- 10
Fill with Dulce de Leche
Once the cookies are cool, spread a generous amount of dulce de leche on the bottom side of one cookie, then sandwich it with another cookie.
- 11
Dust with Powdered Sugar
Dust the assembled alfajores with powdered sugar for decoration.