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
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl, sift the flour, cornstarch, baking powder and salt, and set aside.
- 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).
- Working in batches, add the sifted dry ingredients and mix until well combined.
- Transfer the dough onto a floured working surface and roll into a ball. Cover with plastic and chill for at least an hour.
- 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.
- Divide the dough into 2 balls. Roll out the dough, using as little flour as possible to around 1/4 inch thick.
- Cut the dough using a small round cookie cutter, and transfer to a lined baking sheet.
- Bake for 10-12 minutes. Transfer to a cooling rack and allow to cool.
- 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!