📝 About This Recipe
Transport your senses to the streets of Buenos Aires with these melt-in-your-mouth shortbread sandwiches. These iconic South American treats feature a delicate, buttery cookie base made with cornstarch for a unique, crumbly texture that dissolves instantly on the tongue. Filled with a thick, luscious swirl of creamy dulce de leche and rolled in nutty toasted coconut, they are the ultimate expression of Latin American pastry craft.
🥗 Ingredients
The Cookie Dough
- 2 cups Cornstarch (Maizena) (sifted; provides the signature tender texture)
- 1 1/2 cups All-purpose flour (sifted)
- 1 cup Unsalted butter (softened to room temperature)
- 3/4 cup Granulated sugar
- 3 large Egg yolks (at room temperature)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Salt (fine sea salt)
The Filling and Finish
- 15 ounces Dulce de Leche (must be 'repostero' or thick pastry style)
- 1/2 cup Unsweetened shredded coconut (for rolling the edges)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a medium bowl, whisk together the cornstarch, all-purpose flour, baking powder, baking soda, and salt. Sifting these together ensures a perfectly smooth, lump-free dough.
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2
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale yellow (about 3-4 minutes).
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3
Add the egg yolks one at a time, beating well after each addition. Incorporate the vanilla extract and lemon zest, scraping down the sides of the bowl to ensure even mixing.
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4
Turn the mixer to low speed and gradually add the dry ingredients. Mix just until a soft dough forms; do not overmix, or the cookies will lose their delicate 'melt-in-your-mouth' quality.
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5
Turn the dough onto a piece of plastic wrap, shape into a flat disk, and wrap tightly. Refrigerate for at least 1 hour. This resting period allows the flour to hydrate and makes the dough easier to handle.
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6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
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7
On a lightly floured surface, roll the chilled dough out to a thickness of about 1/4 inch (6mm). If the dough is too cold and cracks, let it sit for 5 minutes to soften slightly.
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8
Using a 2-inch (5cm) round cookie cutter, cut out circles and place them on the prepared baking sheets, spacing them about 1 inch apart. Re-roll scraps gently until all dough is used.
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9
Bake for 10-12 minutes. The cookies should be set and dry to the touch but still very pale; they should not brown on top, though the bottoms may be a very light golden hue.
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10
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They are very fragile while warm!
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11
Once cooled, pair the cookies by size. Place the dulce de leche in a piping bag with a round tip (or use a spoon) and apply a generous dollop to the flat side of half the cookies.
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12
Gently press a second cookie on top of the filling until the dulce de leche reaches the very edges. Be careful not to press too hard, or the cookie may snap.
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13
Roll the edges of the sandwich in shredded coconut so it adheres to the exposed dulce de leche. Finish with a light dusting of powdered sugar if desired.
💡 Chef's Tips
Always use 'Dulce de Leche Repostero'—the regular sauce version is too thin and will run out of the cookies. Don't skip the cornstarch; it is the secret to the crumbly 'short' texture that defines an authentic Alfajor. Handle the dough as little as possible with your hands to keep the butter cold, ensuring a flaky result. These cookies actually taste better the next day! Store them in an airtight container to allow the cookie to soften slightly from the moisture of the filling. If you don't like coconut, you can roll the edges in crushed toasted hazelnuts or dip half the cookie in melted dark chocolate.
🍽️ Serving Suggestions
Serve alongside a hot, bitter Yerba Mate for the most traditional Argentine experience. Pair with a strong Espresso or a Cafe con Leche to balance the sweetness of the dulce de leche. Enjoy as an afternoon 'merienda' (snack) with a glass of cold milk. Arrange on a dessert platter with fresh berries to provide a tart contrast to the rich caramel filling. Serve slightly chilled on a warm day for a refreshing, sweet treat.