I think that the best way to learn how to make dessert is to see it visually. My dad always says we eat with our eyes, and to me this is true with dessert. I’m a visual person, so if it doesn’t look good, I’m not eating it. Same with recipes. if I see it then I can venture out and make it, this is why I decided to share a recipe with you guys using a picture slideshow.
My sister, Danielle, was kind enough to help me in this how-to slideshow to make the perfect alfajores–which are two soft cookies with dulce de leche sandwiched in the middle. Try making them, they are super easy and they’re SO good, I promise.
Click on the photo above to see the step by step instructions, either way I’ll write the recipe here for you to have. We used a recipe from Chow; we’ve tried many and this one is really the best. The option of adding coconut is something extra we decided to do because that’s just how we always had them when we were little, but if you’re not a fan of cocunut flakes you can scrap it.
Give these cookies a try, you won’t be disappointed!
- 1 cup of cornstarch
- 3/4 cup of all-purpose flour, plus more for sprinkling later
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of fine salt
- 1 stick of butter at room temperature
- 1/3 cup of granulated sugar
- 2 large egg yolks
- 1 teaspoon of vanilla extract
- 1 cup of Dulce de leche
- Powdered sugar for dusting
- Grated coconut (optional)
Step by step:
- First mix the cornstarch, flour, baking powder, baking soda, and salt—these are your dry ingredients.
- Next mix the butter until it’s soft and fluffy—make sure the butter is at room temperature. Add the sugar and keep mixing on medium speed—the butter mixture will change from yellow to white. Add the egg yolks and vanilla and mix.
- On low speed, add the dry ingredients carefully. Mix until just combined.
- Grab the dough with your hands and shape it into a flat circle, cover it with plastic wrap and put it in the fridge for an hour. This will make the dough easier to work with when we cut it.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper—don’t forget the parchment paper or the cookies will stick!
- When the dough is ready, sprinkle your counter with flour and roll it out with a roller. If it sticks, add more flour. It’s normal for the dough to break a little, if it does just stick it back together with your fingers. Roll to 1/4-inch thickness.
- Using a round cutter, cut out the cookies carefully.
- Place the cookies on the baking sheets, they wont spread a lot but you should leave some space in between to make sure.
- Bake for 12 to 14 minutes, but watch the oven because they burn easily. They’ll be golden on the edges but white on top.
- Let them cool completely.
- Spread about 2 teaspoons of the dulce de leche on a cookie then place a second cookie on top and gently press to create a sandwich.
- Another version of this has coconut. After you’ve sandwiched the cookies, you can cover the edges with more dulce de leche and roll them in grated coconut flakes. This gives them a nice look and makes them taste extra delicious.
- When you’re ready to serve, sprinkle them with some powdered sugar, and that’s it—perfect alfajores.