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Alfajores (Dulce de Leche Shortbread Cookies)
Serves 24
30 mins prep
12 mins cook
42 mins total
Alfajores are very popular in Argentina, Uruguay, Ecuador, Chile, Paraguay, Peru, and Brazil. These are delicate little cookies dusted in powdered sugar. I took one bite and was in heaven. Buttery and tender with a rich and creamy caramel center.
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In a large bowl combine the all purpose flour, cornstarch, baking powder, and baking soda. Whisk well and set aside.
In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and egg whites one at a time, then add the orange zest, orange extract, and vanilla extract. Then slowly add the dry ingredients until you have a nice soft dough.
Separate the dough in half, form into two large disks and wrap with plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees F.
Place the refrigerated dough on a floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch round or fluted cookie cutter. Place cookies on a greased cookie sheet and bake for 10 to 12 minutes, or until the underside have a light golden brown color. Let them rest for 1 minute on the cookie sheet and then let them cool completely on a cooling rack.
Spread 1 tablespoon of dulce de leche on flat sides of cookies. Top with remaining cookies, flat-side down, to form sandwich cookies. Sprinkle with powdered sugar before serving, if desired.
Store cookies at room temperature in an airtight container for 5 days covered, or overnight in the fridge.