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Traditional Alfajores

These traditional Argentine cookies are buttery, melt-in-your-mouth, and filled with decadent dulce de leche. Perfect for any occasion.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Argentinian, Latin American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 cup Unsalted Butter Use real butter for the richest flavor.
  • 1/2 cup Powdered Sugar
  • 2 large Egg Yolks Yolks make the dough richer and more tender.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest
  • 1/4 teaspoon Salt
Filling and Topping
  • 1 cup Caramel or Dulce de Leche Use a thicker caramel for less runoff.
  • 1/2 cup Shredded Coconut Add right before serving to prevent sogginess.

Method
 

Preparation
  1. In a bowl, whisk together flour, cornstarch, and salt.
  2. In a large bowl, beat butter and powdered sugar until light and fluffy.
  3. Beat in egg yolks, vanilla extract, and lemon zest until well combined.
  4. Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Baking
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 2-inch rounds.
  3. Place cookies on prepared baking sheets and bake for 10-12 minutes, until edges are lightly golden.
  4. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Assembly
  1. Spread a generous amount of dulce de leche on the flat side of one cookie and sandwich with another.
  2. Roll the edges of the sandwich cookies in shredded coconut, if desired.
Serving
  1. Arrange alfajores on a serving plate and enjoy with a strong cortado or mate.

Notes

Chill the dough well to prevent spreading and keep edges tender. For uniform cookies, use a round cutter and transfer rounds with a thin spatula. If your dulce de leche is too firm, warm it gently for easier spreading.