Alfajores are tender, melt-in-your-mouth shortbread cookies sandwiched with creamy dulce de leche, often rolled in coconut flakes or dusted with powdered sugar. Popular in Argentina, Peru, and across Latin America, they're a heavenly combination of buttery crumb and sweet caramel.
In a large mixing bowl, cream butter and powdered sugar until pale and fluffy.
Beat in the egg yolks, egg, and vanilla extract.
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
Gradually mix dry ingredients into the wet mixture until a soft dough forms.
Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350°F (175°C).
Roll out dough on a floured surface to about ¼ inch (6 mm) thickness.
Cut into 2-inch rounds using a cookie cutter.
Place cookies on a parchment-lined baking sheet.
Bake for 10–12 minutes, or until the edges are just lightly golden.
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Spoon or pipe about 1 tsp of dulce de leche onto the bottom of half the cookies.
Top with remaining cookies and gently press to spread the filling to the edges.
Roll edges in coconut flakes (optional) or dust tops with powdered sugar.
Serve at room temperature with coffee, maté, or hot chocolate.
The cookies become even more tender after sitting overnight.
Add a hint of lemon zest or orange zest to the dough for a citrus twist
Use chocolate dulce de leche or Nutella for a fun variation
Dip half the cookie in dark chocolate for extra indulgence
Drink: Strong espresso, sweet dessert wine, or yerba maté
Occasion: Afternoon tea, holiday platter, or wedding cookie tables
6 servings