These alfajores also called dulce de leche cookies are buttery and sweet with a touch of vanilla Theyre to die for Given to me by a chef who sweettalked the recipe out of a street vendor in Peru
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Mix flour
1/2 cup confectioners' sugar
cornstarch
and salt together in a bowl.
Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined.
Add dry ingredients to wet ingredients in 3 batches
beating until just blended after each addition. Divide dough in half
roll each half into a log
and refrigerate until firm
about 2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Slice dough logs into forty-eight 1/4-inch-thick cookies and place onto ungreased baking sheets.
Bake in the preheated oven until just starting to turn golden around the edges
8 to 10 minutes.
Remove from the oven and let cool for 1 minute on the baking sheet. Transfer cookies to wire racks to cool completely
25 to 30 minutes.
Use a knife to generously spread dulce de leche onto 1/2 of the cooled cookies. Sandwich remaining cookies on top and place onto a serving tray.
Lightly dust finished cookies with remaining confectioners' sugar.
