Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.

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  • Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Slice dough logs into 1/4-inch cookies and place on a baking sheet.

  • Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.

  • Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.

  • Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Nutrition Facts

175 calories; 8.4 g total fat; 22 mg cholesterol; 106 mg sodium. 23.2 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
12/17/2018
These were fabulous! The cookie part was like a slightly crunchy but delicate shortbread. The dulce de leche was the perfect filling! I will make these over and over again. The shortbread cookie would be perfect with a variety of fillings. Read More
(1)
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2018
These were fabulous! The cookie part was like a slightly crunchy but delicate shortbread. The dulce de leche was the perfect filling! I will make these over and over again. The shortbread cookie would be perfect with a variety of fillings. Read More
(1)
Rating: 5 stars
12/09/2019
You have to be careful not to cut dough logs in slices that are too thick. Also watch the cookies while in the oven to take them out at right moment—when they are done but not brown yet! Read More
(1)
Rating: 5 stars
12/17/2018
These were fabulous! The cookie part was like a slightly crunchy but delicate shortbread. The dulce de leche was the perfect filling! I will make these over and over again. The shortbread cookie would be perfect with a variety of fillings. Read More
(1)
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Rating: 4 stars
12/20/2019
I followed this recipe exactly except for the 2 hours of chilling part. I chilled for maybe 20 min then accelerated it by putting the dough in the freezer for 15 min. MISTAKE! This was too long so I had to wait for them to soften for cutting. This recipe is similar to another Alfajores recipe I've used. This one adds 1/4c sugar. After combining the flour to the butter mixture, the dough will be crumbly, this is OK. You can work it by hand on a lightly floured surface into 2 logs. Mine were 1.75" diameter. The dough was easy to cut and may be placed fairly close to each other on the cookie sheet. They expand but not that much. In the past I've worked the dough into a disc, Saran wrapped, chilled, then rolled to 1/4". I use a small, round cookie cutter dipped in flour to get consistent-shaped cookies. These cookies are good but I'll stick to my old recipe that stay more crisp/crunchy; a personal preference. Like another reviewer said, don't overbake; they'll stay the light, pale colour when done. Read More