Who doesn’t like cookies? I know I do! I think it is my mother’s fault that I’m such a cookie monster. Since I was a kid, my mom always had different kind of cookies at home. Also, I remember that whenever it was my birthday or any of my siblings birthdays she baked everything from scratch. She made cookies, little desserts, sandwiches, treats, birthday cake and even she made a special meal for the adults. She really worked hard for any celebration at home.
There is one cookie that I learnt to bake since I was a kid which is called “Alfajor”. An alfajor is a soft delicate cookie filled with dulce de leche dusted with plenty of powdered sugar. You can find different versions of this cookies because they are pretty popular in South America , but the one that I will show you how to make is the Peruvian version.
Also, you’ll find different alfajor recipes on this blog. In some other recipes I use walnuts, hazelnuts or different fillings. This is the traditional recipe.
Make a cup of coffee, grab an alfajor and make your morning better.
Let’s start with the recipe.
Yield about 12-15 regular size sandwich cookies
- 1 cup cornstarch
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
- 2 large egg yolks room temperature
- 1 tablespoon pisco or brandy (optional)
- ½ teaspoon vanilla extract
- 1 cup dulce de leche
- Powdered sugar, for dusting
- In a medium bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
- Add in the egg yolks, brandy, and vanilla extract and mix until just combined.
- Reduce speed to low and gradually add in dry mixture. Mix well.
- Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for 2 hours.
- When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Unwrap dough and roll it out on the top of a floured surface. Roll to ¼-inch thick. Using a round cookie cutter (or any other shape you want) cut the cookies and place them on prepared cookie sheets.
- Bake for 12-14 minutes until the edges are golden and centers are set.
- Transfer to a wire rack to cool completely before assembling.
- To assemble, sprinkle cookies with a generous dusting of powdered sugar. Turn half of the cookies upside down and spread with a thick layer of dulce de leche. Place remaining cookies on top of the dulce de leche to create a sandwich.
- Store in an airtight container at room temperature. These cookies can last for a couple of days.