Alfajores 🤍

Hey fellow home bakers! I've been absolutely obsessed with perfecting my alfajores recipe lately, and I just have to share it with you all. There's something truly magical about these South American shortbread cookies – that delicate crumble, the rich, caramel-like dulce de leche filling, and the sweet dusting of powdered sugar. They're not just cookies; they're a little bite of heaven! Making alfajores might seem a bit intimidating at first, but trust me, with the right recipe, it's a super rewarding experience. I've broken it down into simple steps so you can whip up a batch of these delicious alfajores cookies in your own kitchen. What You'll Need (My Go-To Ingredients): 2 cups all-purpose flour 1 cup cornstarch (this is key for that melt-in-your-mouth texture!) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 3/4 cup granulated sugar 2 large egg yolks 1 teaspoon vanilla extract 1 can (13.4 oz) dulce de leche (store-bought is fine, or you can make your own!) Powdered sugar, for dusting (Optional for Alfajores de Coco) Shredded coconut, for rolling the edges Let's Get Baking! (My Step-by-Step Guide): Prep Your Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this aside. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until it's light and fluffy. This usually takes about 2-3 minutes. Add Yolks and Vanilla: Beat in the egg yolks one at a time, mixing well after each addition. Then, stir in the vanilla extract. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; we want tender cookies! Chill the Dough: Gather the dough into a ball, flatten it slightly into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This makes it much easier to roll out. Roll and Cut: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a small round cookie cutter (about 1.5-2 inches in diameter) to cut out your cookies. Place them on the prepared baking sheet. Bake to Perfection: Bake for 8-10 minutes, or until the edges are just barely golden. You don't want them to brown too much, as we're aiming for a pale, delicate cookie. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Assemble Your Alfajores: Once the cookies are completely cool, spread a generous spoonful of dulce de leche on the flat side of one cookie. Gently top it with another cookie, pressing slightly so the dulce de leche peeks out a little at the edges. The Finishing Touch: Now for the fun part! Roll the edges of your assembled alfajores in powdered sugar. If you love a tropical twist, this is where you can roll the edges in shredded coconut for delicious alfajores de coco! The coconut adds a wonderful texture and flavor contrast. Enjoy! Arrange them on a platter and try to resist eating them all at once! They taste even better the next day once the flavors have had a chance to meld. My Tips for Success: Don't skip the cornstarch! It's the secret to that signature soft, crumbly texture. Chill the dough: It's a non-negotiable step for easy handling and preventing the cookies from spreading too much. Don't overbake: Keep an eye on them! Pale cookies are perfect alfajores. Quality dulce de leche: It makes all the difference. If you can't find it, you can make your own by slowly simmering a can of sweetened condensed milk (still in the can!) for a few hours, but be very careful! I hope you enjoy baking these classic alfajores as much as I do. They're truly a joy to make and even more of a joy to eat! Happy baking, everyone! 🤍