Welcome, fellow dessert lovers! If you’ve ever dreamed of baking a treat that’s as delightful to look at as it is to eat, then you’ve come to the right place. Today, we’re diving into the enchanting world of Alfajores – those irresistible South American shortbread cookies, generously filled with creamy dulce de leche. Get ready to embark on a sweet journey that will fill your kitchen with warmth and your heart with joy!
History and Background of Alfajores
The story of Alfajores is as rich and layered as the cookies themselves! These delightful treats trace their origins back to the Middle East, specifically to Arab pastries brought to Spain during the Moorish rule. The word “alfajor” itself comes from the Arabic word “al-hasú,” meaning “filled.” When Spanish conquistadors brought these confections to South America, they truly blossomed, evolving into the beloved cookie we know today, especially popular in Argentina, Uruguay, Peru, and Chile.
While many variations exist, the most iconic Alfajor features two delicate, crumbly shortbread cookies hugging a generous dollop of dulce de leche – a sweet, caramelized milk jam. Often, the edges are rolled in shredded coconut, adding a lovely texture and a touch of tropical flair. They are more than just a cookie; they are a symbol of hospitality and celebration in many South American cultures.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Texture: These cookies are incredibly tender and delicate, practically dissolving on your tongue.
- Irresistible Flavor Combination: The buttery shortbread pairs perfectly with the sweet, creamy dulce de leche.
- Beginner-Friendly: Despite their elegant appearance, alfajores are surprisingly simple to make, even for novice bakers.
- Perfect for Any Occasion: Whether for a party, a gift, or a quiet afternoon treat, they always impress.
- Customizable: Easily adapt them with different fillings or coatings to suit your taste.
Ingredient Notes
Let’s talk about what you’ll need. The beauty of Alfajores lies in their simple, high-quality ingredients.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth dough.
- Granulated Sugar: For just the right amount of sweetness in the cookie.
- Egg Yolks: These are key to the tender, crumbly texture. Don’t skip them!
- Vanilla Extract: A touch of vanilla enhances all the other flavors.
- All-Purpose Flour: The base for our delicate shortbread.
- Cornstarch (Maizena): This is the secret ingredient for that signature melt-in-your-mouth texture.
- Baking Powder: Just a little to give them a slight lift.
- Salt: A pinch balances the sweetness.
- Dulce de Leche: The star of the show! Use good quality store-bought or homemade.
- Shredded Coconut (optional): For rolling the edges, adds flavor and texture.
- Powdered Sugar (optional): For dusting, gives a beautiful finish.
Equipment Needed
You won’t need anything fancy for this recipe!
- Large mixing bowls
- Electric mixer (handheld or stand mixer) or whisk
- Spatula
- Rolling pin
- Round cookie cutters (about 1.5-2 inches in diameter)
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small sieve for dusting powdered sugar
Full Recipe Card
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup (120g) cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 can (13.4 oz / 380g) dulce de leche (or homemade)
- ½ cup shredded coconut, for rolling (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Chill the Dough: Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat Oven and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut Cookies: On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Use a 1.5-2 inch round cookie cutter to cut out circles. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between them. Repeat with the remaining dough, gathering and re-rolling scraps as needed.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Assemble Alfajores: Once completely cool, spread about 1 tablespoon of dulce de leche on the flat side of one cookie. Top with another cookie to form a sandwich. Gently press to spread the filling to the edges.
- Decorate (Optional): Roll the edges of the assembled alfajor in shredded coconut. Dust generously with powdered sugar using a small sieve.
- Enjoy: Serve immediately or store.
Notes
For best results, ensure your butter is at room temperature. Do not overmix the dough, as this can make the cookies tough. Chilling the dough is crucial for easy handling and preventing spread during baking. For a richer dulce de leche, you can simmer a can of sweetened condensed milk in a pot of water for 2-3 hours (ensure the can is fully submerged and replenish water as needed), or buy it ready-made from Latin American markets or the international aisle of your grocery store.
Tips and Variations
- Lemon Zest: Add a teaspoon of lemon zest to the dough for a bright, citrusy note.
- Chocolate Dipped: Dip half or all of the assembled alfajor in melted dark or white chocolate for a decadent twist.
- Nutty Roll: Instead of coconut, roll the edges in finely chopped toasted nuts like pecans or almonds.
- Flavored Dulce de Leche: Stir a little cinnamon, espresso powder, or a dash of rum into your dulce de leche for extra flavor.
Pro Chef Tips
- Precision with Cornstarch: The high ratio of cornstarch to flour is what gives these cookies their signature tenderness. Measure carefully!
- Gentle Handling: The dough is delicate. Handle it minimally when rolling and cutting to maintain its tenderness.
- Even Thickness: Roll the dough to an even thickness to ensure uniform baking.
- Room Temperature Dulce de Leche: If your dulce de leche is too stiff, warm it slightly in the microwave for a few seconds or stir vigorously to make it more spreadable.
Common Mistakes to Avoid
- Overmixing the Dough: This develops the gluten, leading to tough, chewy cookies instead of tender ones. Mix just until combined.
- Not Chilling the Dough: Warm dough is sticky and hard to handle, and the cookies will spread too much in the oven.
- Overbaking: Alfajores should remain pale. If they brown too much, they will lose their delicate texture.
- Too Much Flour When Rolling: Using too much flour on your surface can make the cookies dry. Use just enough to prevent sticking.
Storage and Meal Prep
Alfajores are fantastic for making ahead and storing!
- Countertop: Store assembled alfajores in an airtight container at room temperature for up to 3-5 days. The flavors actually meld and improve over time!
- Refrigerator: You can refrigerate them for up to a week. Bring to room temperature before serving for the best texture.
Make-Ahead and Freezer Notes
- Dough: The unbaked cookie dough disks can be wrapped tightly and refrigerated for up to 2-3 days, or frozen for up to 1 month. Thaw in the refrigerator before rolling and baking.
- Baked Cookies: Unfilled, baked cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature before filling and decorating.
- Assembled Alfajores: While possible, freezing assembled alfajores might slightly alter the texture of the dulce de leche. If freezing, wrap each cookie individually before placing in an airtight container. Thaw in the refrigerator.
Serving Suggestions
These delightful cookies are incredibly versatile!
- Coffee or Tea Time: They are the perfect accompaniment to your morning coffee or afternoon tea.
- Dessert Platter: Arrange them on a platter with other small treats for a beautiful dessert spread.
- Gifts: Package them in a pretty box or cellophane bag for a thoughtful homemade gift.
- Celebrations: Serve them at birthdays, holidays, or any special gathering.
Conclusion
There you have it – your guide to creating truly exquisite Alfajores with a luscious dulce de leche filling. These cookies are more than just a sweet treat; they’re a little bite of South American sunshine, a testament to simple ingredients coming together to create something truly magical. Don’t be shy; give this recipe a try! You’ll be amazed at how easily you can whip up these delicate, flavorful beauties. Happy baking, and enjoy every single crumb!
