Melt-in-your-mouth Argentinian sandwich cookies filled with rich dulce de leche and a bit of flaked coconut
The best cookie you’ll ever eat. These were the cookies that made me fall in love. Not kidding. I had just moved back to NY, and Koby took me out for some day date, maybe a matinee? Honestly, I can’t remember. It was one of those really sunny and really cold days in NYC in December. We stopped at Aroma on 72nd to grab a cappuccino, and he ordered two alfajores. Walking out with our steamy unsweetened coffee, and these DIVINE, melt-in-your-mouth cookies filled with super rich dulce de leche filling, and the sun. It was all too much, that feeling that someone has really good taste, and enjoys the same things as you, you know? Even in the smallest details. I was a goner. And if that story is too much for you, #sorrynotsorry, it’s the truth.
These cookies deserve a street or a whole town named after them. The trick is to let them sit, once filled, for at least 5-6 hours, so that the dulce de leche softens up the cookie even more than they already are. They’re a bit delicate, so if it’s hot out, I like to store them in the fridge, until I serve them, that way the filling doesn’t ooze out. Before serving, let them come to room temp. A good cookie and a good cappuccino, and you just nevvvver know what’ll happen.
A FEW TIPS:
- Bake for only 7-8 minutes on a parchment lined baking sheet. The cookies shouldn’t be golden brown on top, only slightly puffy.
- If you’re making homemade dulce de leche, cook for at least 5 hours to get a really thick consistency. This way the dulce won’t ooze out the sides easily.
- I like to add a pinch of sea salt on top of the dulce de leche to balance out the sweetness. Then sandwich on the top cookies.
These cookies are seriously SO special!! When you make them, you instantly want to share them, and that’s exactly what you should do. Tag me in your pics so I can see which recipes you’re all into at the moment @leanne.shor #lionsbread !
Happy summa everyone!!
xxoo L
Heavenly Homemade Alfajores
Melt-in-your-mouth Argentinian sandwich cookies filled with rich dulce de leche and a bit of flaked coconut
Ingredients
- 11 T unsalted butter at room temperature
- 3/4 cup powdered sugar
- 6 egg yolks
- 1 tsp finely grated lemon zest about 1/2 lemon
- 1 1/2 c cornstarch
- 1 c all purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 c dulce de leche
- 1/2 c unsweetened finely shredded coconut
Instructions
In a stand mixer, fitted with the paddle attachment, combine the room temperature butter and powdered sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
Add the egg yolks, one at a time, until thoroughly combined. Lower the speed of the mixer, and add the lemon zest, corn starch, flour, baking soda, baking powder, and salt. Mix JUST until a loose dough has formed, about 30 seconds.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, set aside. Pour the dough out onto a well-floured work surface, and use your fingertips to shape it into a ball. Roll the dough out using a rolling pin to 1/4" thickness. Use a 3-4 centimeter round cutter to cut out the cookies. You can re-roll the dough scraps, and cut more cookies.
Place the dough rounds onto the prepared baking sheet, and bake for 7-8 minutes ONLY. The should be puffy, and pale. Let cool for 10-15 minutes. Spoon a generous teaspoon of dulce de leche onto 1/2 of the cookies, sprinkle with a bit of sea salt, and sandwich the top cookie on. Serve at room temperature. OPTIONAL: roll the edges of the cookie in the unsweetened coconut flakes. Store in an airtight container in the fridge. Allow to come to room temperature before serving.