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Alfajores (Dulce de Leche) Cookies

Categories: Cookies

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This cookie is springing up everywhere, crumbly crisp, sandwiched with dulce-de-leche. Cornstarch is the secret that makes them so divine.



Preheat the oven to 350 degrees F.; line cookie sheets with parchment or a silpat for easier cleanup.

Sift together the cornstarch, flour, baking powder and salt. Set aside.

Using hand held beaters or a stand mixer, cream the butter until smooth. Add the sugar gradually over the course of 2 minutes. Add the egg, then the yolks one at a time. Add the vanilla and lemon zest, stop and scrape the bowl as you go to ensure even mixing.

Add the cornstarch mixture in 4 parts, blending each addition thoroughly as you go. Drop the dough by the teaspoonful onto the prepared cookie sheets, leaving about 1 inch between each, as they will spread. Bake for 15 minutes. The color will remain light.

Allow cookies to cool completely; spread the flat side of half with the dulce-de-leche and press the flat side of another cookie against it immediately.

Store airtight for up to a week.

Yield about 2 1/2 dozen cookies.