Dulce de Leche Cookie Sandwiches (Alfajor)

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Picture of Dulce de Leche Cookie Sandwiches (Alfajor) Recipe Photo: Dulce de Leche Cookie Sandwiches (Alfajor) Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 40 min
Prep
20 min
Inactive
1 hr 0 min
Cook
20 min
Yield:
16 to 18 cookies
Level:
Easy
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Ingredients

  • 2 cups all-purpose flour, sifted
  • 1/4 cup confectioners' sugar, sifted, plus extra for dusting
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into small pieces and softened
  • 1 1/2 cups dulce de leche, at room temperature
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon grated nutmeg

Directions

Preheat your oven to 350 degrees F.

In a food processor, combine flour, sugar, salt and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.

Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.

Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.

Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg. Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. Place the cookies on a platter, dust them with powdered sugar, and serve.

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Newest Ratings and Reviews

Read all 16 reviews

  • on February 24, 2013

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    Easy and delicious!

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  • on December 15, 2011

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    These are delicious!!Never had them before but I hae always loved a good shortbread cookie and the dulce de leche goes so nicely with it.
    When I made the dough I first refrigerated it for the 30 minutes as the recipe said but I found it too soft and sticky to work with. I refrigerated over night and had much better results although a few hours would probably be fine. As per some of the previous reviews I did notadd the spices to the dulce de leche. I will make these again!

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  • on December 06, 2011

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    This recipe is amazing! I'm Peruvian and this is how grandmom made it. Don't add the spices to the Dulce de Leche, and to get the authentic Latin American flavor, boil your condensed milk inside their cans in a big pot for two hours. You will get delicious Dulce de Leche.

    people found this review Helpful.
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