Alfajores are very much like shortbread with a dulce de leche filling, a recipe originating from Argentina and very popular in Latin America. You can keep the alfajores simple or dip them in chocolate, coconut, icing sugar for added effect.
- 100 grams about 7 tablespoons butter, soft
- 40 grams powdered sugar
- 75 grams cornstarch
- 75 grams all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 4 tablespoons dulce de leche
In a bowl, combine the flour, cornstarch, and sea salt with a whisk.
In a mixer, beat the butter and powdered sugar until light and fluffy. Add the flour mixture and mix until just combined. Incorporate the vanilla extract. Knead the dough into a ball, flatten into a disk shape and refrigerate for 30 minutes.
Preheat the oven to 350 F. Prepare a cookie sheet lined with parchment paper.
Roll out the dough to a thickness of no more than 1/4 inch.
Using a 2 inch cookie cutter, cut out the alfajores and place on the cookie sheet.
Place the cookie sheet in the refrigerator for 10 minutes, so that they firm up.
Bake for 12 minutes or until the edges start to take color. Cool on a rack.
Once at room temperature, fill the cookies with dulce de leche, Make sure to rotate the cookies in opposite directions when pressing the cookies together, this helps spread the filling onto the cookie.