Imagine biting into a heavenly sandwich cookie that melts in your mouth, revealing a luscious caramel center that transports you straight to the vibrant streets of Argentina. These Alfajor Cookies are not just a dessert; they're a culinary experience that combines rich chocolate, delicate texture, and the legendary dulce de leche in a single, extraordinary bite. Whether you're a seasoned baker or a curious food lover, this recipe promises to turn your kitchen into a gourmet destination that will have everyone begging for more!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Argentinian
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- ½ cup cornstarch
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
- Powdered sugar for dusting
Instructions
- Prepare your ingredients by measuring them precisely and bringing butter and egg to room temperature.
- In a medium bowl, sift together the all-purpose flour, cornstarch, and cocoa powder until well combined and free of lumps. Set aside.
- In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg yolk and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up and make it easier to handle.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out cookies.
- Place the cut cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly firm. The cookies should look matte and not glossy.
- Remove from the oven and let the cookies cool completely on a wire rack, about 15-20 minutes.
- Once cooled, spread a generous layer of dulce de leche on the flat side of one cookie, then sandwich with another cookie.
- Gently press the cookies together to ensure the dulce de leche is evenly distributed.
- Dust the assembled alfajores generously with powdered sugar using a fine-mesh sieve.
- Store the cookies in an airtight container at room temperature for up to 5 days, with parchment paper between layers to prevent sticking.
Tips
- Temperature is Key: Ensure your butter and egg are at room temperature for smoother mixing and better cookie texture.
- Sifting Matters: Always sift your dry ingredients to prevent lumps and create a more uniform, tender cookie.
- Chill the Dough: Don't skip the 30-minute refrigeration - this helps the dough become more manageable and prevents spreading during baking.
- Even Rolling: Use guide sticks or bands when rolling out dough to ensure consistent ¼ inch thickness for uniform cookies.
- Cooling is Crucial: Allow cookies to cool completely before filling to prevent the dulce de leche from melting.
- Dusting Technique: Use a fine-mesh sieve for an even, elegant powdered sugar coating that looks professionally done.
- Storage Tip: Place parchment between layers when storing to prevent the cookies from sticking together.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
