Dulce de Leche Cookie Sandwiches (Alfajor)
- Level: Easy
- Yield: 16 to 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 240
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 28
- Dietary Fiber
- 0
- Sugar
- 15
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 105
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 20 min
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.