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Sweet and Salty Alfajores | URBAN BAKES

Sweet and Salty Alfajores


Description

A South American traditional cookie made with salted dulce de leche sandwiched between two shortbread cookies!


Ingredients

Scale
  • 1 cup cornstarch
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet or milk chocolate chips
  • 1 cup dulce de leche
  • sea salt
  • powdered sugar, for dusting

Instructions

  1. Heat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper or a silicone baking mat; set aside.
  2. In a medium bowl, whisk cornstarch, flour, baking soda and salt; set aside.
  3. In a large bowl, beat butter and sugar together until light and fluffy. Add egg yolks and vanilla and continue to mix until just combined. Gradually add cornstarch mixture and mix until a soft dough begins to form.
  4. Over a large sheet of plastic wrap, shape dough into a disk. Use the plastic wrap to help aide in shaping of the dough. Note: if made correctly, the dough should not stick to the plastic wrap however if it does, lightly sprinkle with flour to prevent further sticking.
  5. Place a second sheet of plastic wrap over disk-shaped dough and use a rolling pin to flatten to about a 1/4-inch in thickness. Stamp out rounds. Re-roll and continue to stamp out more rounds until dough is gone. Transfer rounds to the cookie sheets spaced 1-inch apart. Transfer rounds to the cookie sheets spaced 1-inch apart.
  6. Bake each sheet separately for 10 to 12 minutes or until cookies are light golden in color. Allow cookies to cool in pan for 2 minutes to set before transferring to a wire rack.
  7. Meanwhile, in a small bowl, microwave chocolate chips on HIGH at 30 second intervals, stir. Continue to microwave until chocolate is completely melted.
  8. Once cookies have cooled to room temperature, line them about 1/2-inch apart over the wire rack, place a plate underneath to catch excess chocolate. Moving in one direction, slowly pour chocolate over cookies. Use a butter knife or a toothpick to drag chocolate to fill any gaps; set to dry.
  9. Spread 1 tablespoonful of dulce de leche over one side of the cookie; sprinkle with sea salt. Place a chocolate covered cookie on top and dust with powdered sugar. ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Cuisine: Latin
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