Alfajores

Shortbread Caramel Sandwich Cookies

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Preparation info

  • Makes about

    25

    Cookies
    • Difficulty

      Easy

Appears in

We Are La Cocina

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

  • About

Alfajores, that was my other thing. My grand-mother’s alfajores were tiny, with a tiny bit of dulce de leche, but I love dulce de leche, so mine have a ton of dulce de leche. That’s the way I like them. I do everything the way that I like it. And since I own it, I can do it. My boss is not going to tell me no.

Ingredients

  • cups [175 g] all-purpose flour
  • 1 teaspoon fine sea salt
  • ¾ cup [105 g] cornstarch
  • ½ cup [60 g] powdered sugar, plus more for dusting
  • ¾ cup [165 g] butter ( sticks), room temperature
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • One 13.4-ounce [385-g] can dulce de leche

    Method

    Put the flour, salt, and cornstarch in a medium bowl. Whisk to combine and set aside.

    Combine the powdered sugar and butter in the bowl of a stand mixer with a paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. Add the egg yolks and vanilla. Mix just until incorporated.

    On low speed, slowly add the flour mixture. Once it’s all been added, mix until it is just incorporated and no white pockets remain.

    Divide the dough in half and roll each piece into a log about 1½ inches [4 cm] thick. Wrap in plastic and refrigerate until firm, at least 2 hours.

    While the dough is chilling, adjust the oven rack to the middle, preheat the oven to 350°F [180°C], and line three baking sheets with parchment paper.

    Once the dough is firm, remove from the refrigerator and peel off the plastic wrap. Slice into ¼-inch- [6-mm-] thick rounds. Place the rounds on the prepared sheet pans, leaving ¾ to 1 inch [2 to 2.5 cm] of space between the cookies. Bake until the cookies are firm and pale golden on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.

    Once the cookies are completely cool, flip half of them over. Carefully spread 2 teaspoons of the dulce de leche on each flipped cookie. Top with a plain cookie and gently press to create a sandwich. Dust with powdered sugar just before serving.