Alfajores Recipe :: Caramel Cookies

Alfajores, Caramel Cookies, are popular throughout South America. There are variations by country, region, even family, but in general, they are two thin shortbread cookies, with a delicious dulce de leche (caramel) center. There is more cornstarch in these cookies than flour, which gives them their delicate taste and flakiness. A very popular treat in Peru.

Alfajores (Carmel Cookies) Ingredients – Makes 24 cookies

1 cup cornstarch
3/4 cup of all-purpose flour
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
10 tablespoons butter, room temp
1/2 cup sugar
14 ounce can of Dulce de Leche
powdered sugar for dusting cookie

Equipment for Making Alfajores

mixer
spatula
rolling pin with thickness rings (optional)
waxed paper
2″ round cookie cutter
cookie sheet
parchment paper
sifter

Directions for Alfajores

In a bowl, whisk together cornstarch, flour and baking powder. Set aside.

Using a mixer, cream together butter and sugar until light and fluffy.

Add vanilla and egg and mix thoroughly. Scrap down the sides of the bowl and continue mixing to make sure all ingredients are mixed well.

Add the dry ingredients and continue mixing until dry ingredients are incorporated. Do not over mix.

Form dough into a ball then divide dough into 2 equal balls. Keep one ball covered while you work with the other.

Using your hands, pat ball into a round disc. Sprinkle both sides with flour.

Place dough between 2 sheets of waxed and roll out to 1/4 inch thick. (W use a straight rolling pin and add bands at the end that control the thickness of the dough. We love them!)

Roll out the other ball of dough in the same manner. Stack them on top of one another and refrigerate for 1 – 2 hours.

Cut a piece of parchment paper to fit the inside of your cookie sheet.

Remove one piece of dough from the refrigerator and cut out your cookies.

Place on the prepared cookie sheet and bake in a preheated 350 F degree oven for 7 – 8 minutes or until cookies edges turn golden. Allow to cool on rack. Roll out the rest of the cookie dough. Gather scraps and continue rolling and cutting the rest of the cookies.

Place a spoonful of Dulce de Leche in the center of half the cookies. (Place on the cookie’s bottom.)

Place another cookie on top of the dulce de leche, again, with the bottom of the cookie against the caramel. Gently press the two cookies together so the dulce de leche comes to the cookie’s edge.