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Homemade Alfajores

  • Author: Rosana | Yoga of Cooking
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 dozen 1x
  • Category: dessert
  • Cuisine: Hispanic


These melt-in-your-mouth, soft and buttery shortbread cookies filled with dulce de leche, known as Alfajores, are a popular dessert throughout Latin America.


  • 230gr (16 tbsp), unsalted butter, room temperature
  • 150 gr (2/3 cup) granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 200 gr (1 1/2 cup) cornstarch
  • 200 gr (1 2/3 cup) all purpose flour, unbleached
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup powdered sugar, sifted
  • 1 (13.4 oz) can Dulce de Leche


  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. In a medium bowl, sift the flour, cornstarch, baking powder and salt, and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth. Add one egg yolk at a time, followed by vanilla extract and lemon zest (if using).
  4. Working in batches, add the sifted dry ingredients  and mix until well combined.
  5. Transfer the dough onto a floured working surface and roll into a ball. Cover with plastic and chill for at least an hour.
  6. Remove from the fridge and allow to come to room temperature for around 10 minutes. Knead for a couple of minutes until it’s easy to handle.
  7. Divide the dough into 2 balls. Roll out the dough, using as little flour as possible to around 1/4 inch thick.
  8. Cut the dough using a small round cookie cutter, and transfer to a lined baking sheet. 
  9. Bake for 10-12 minutes. Transfer to a cooling rack and allow to cool.
  10. Using a spoon or piping bag fill the center with dulce de leche. Dust with powdered sugar and enjoy. YUM!


For the grated coconut variation, simply roll out the Alfajores in 1 cup of grated coconut. Enjoy!