Dulce de Leche-Stuffed Alfajores

Ingredients

Equipment Needed

• •Stand mixer with paddle attachment
• •2-inch round cookie cutter
• •Rolling pin
• •Two rimmed baking sheets
• •Parchment paper
• •Wire cooling rack

Instructions

1. 1

   Cream the butter

   In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until pale and fluffy, about 3 minutes. Add the powdered sugar and continue beating until thoroughly combined and light, another 2 minutes. The mixture should look almost white, with no visible butter streaks.

   Truly softened butter is the key. It should yield easily when pressed but not be greasy or melted. Leave it at room temperature for 45 minutes before starting.
2. 2

   Add the yolks and flavorings

   Add the egg yolks one at a time, beating well after each addition. Scrape down the bowl. Mix in the vanilla extract, lemon zest, and pisco if using. The batter may look slightly curdled. This is fine. It will come together when you add the dry ingredients.

3. 3

   Combine dry ingredients

   In a separate bowl, whisk together the cornstarch, flour, baking powder, and salt. The cornstarch is the soul of an alfajor. It creates that impossibly tender, melt-on-your-tongue texture that distinguishes these from ordinary butter cookies. Don't substitute.

4. 4

   Form the dough

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms, about 30 seconds after the last addition. The dough will be tender and slightly tacky. Resist the urge to add more flour. Overworking or drying out this dough destroys the texture you're after.

   The dough should feel like soft modeling clay. If it's sticky, a brief chill will make it workable. If it's dry and crumbly, you've added too much flour or overmixed.
5. 5

   Chill the dough

   Divide the dough in half and flatten each portion into a disk about 1 inch thick. Wrap tightly in plastic and refrigerate for at least 1 hour, or until firm enough to roll. The dough can chill overnight if you're planning ahead.

6. 6

   Prepare for baking

   Position racks in the upper and lower thirds of your oven and preheat to 325°F. Line two baking sheets with parchment paper. This is a gentle baking temperature. Alfajores should not brown. You want them pale, blonde, barely kissed by heat.

7. 7

   Roll and cut the cookies

   Working with one disk at a time (keep the other refrigerated), roll the dough between two sheets of parchment to about 1/4 inch thickness. If it cracks at the edges, let it warm for 2 minutes and try again. Cut rounds using a 2-inch cookie cutter, placing them 1 inch apart on your prepared sheets. Gather scraps gently, press together without kneading, chill briefly, and reroll once.

   A fluted round cutter gives you the traditional scalloped edge. A plain round works just as well. Dip your cutter in cornstarch between cuts to prevent sticking.
8. 8

   Bake until just set

   Bake for 12 to 14 minutes, rotating the pans halfway through. The cookies are done when they look dry on top and feel barely firm to the touch. They will not brown, and they should not brown. If you see color developing, your oven runs hot. Pull them immediately. They'll continue to set as they cool.

9. 9

   Cool completely

   Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when warm, almost impossibly so. Handle them like the delicate things they are. Cool completely, at least 30 minutes, before filling. Repeat with remaining dough.

10. 10

    Fill with dulce de leche

    Turn half the cookies flat-side up. Spoon about 1 tablespoon of dulce de leche onto each, then press a second cookie on top, flat-side down. Apply gentle pressure until the dulce de leche just reaches the edges. The filling should be visible, a caramel ring peeking out from between the cookies.

11. 11

    Roll in coconut

    Spread the coconut on a shallow plate. Roll the exposed dulce de leche edge of each sandwich cookie through the coconut, pressing gently to adhere. The coconut should coat only the filling, creating a decorative border. This isn't just pretty. The texture contrast, soft cookie and chewy filling against the slight resistance of coconut, is part of the experience.

    Some prefer a dusting of powdered sugar instead of coconut. Both are traditional. The powdered sugar version is slightly more delicate, the coconut version more festive.
12. 12

    Rest before serving

    Arrange the filled alfajores on a serving platter and let them rest at room temperature for at least 2 hours before serving. This resting period allows the dulce de leche to soften the interior of the cookies slightly, creating that signature tender, almost cakey texture throughout. Dust with additional powdered sugar if desired.

Chef Tips

• •Quality dulce de leche matters enormously here. Look for brands from Argentina or Uruguay at Latin markets, or make your own by simmering an unopened can of sweetened condensed milk in water for 3 hours. The homemade version has a deeper, more complex caramel flavor.
• •If your dulce de leche is too loose to hold its shape, transfer it to a bowl and stir vigorously for a minute. This tightens the consistency. Too thick? Warm it gently and stir in a splash of cream.
• •These cookies improve on the second day. The filling softens the interior slightly, creating an even more tender texture throughout. Make them the day before you need them.
• •Store at room temperature in an airtight container, layers separated by parchment. They'll keep beautifully for 5 days. Refrigeration firms the dulce de leche unpleasantly.

Advance Preparation

• •Dough can be made, wrapped, and refrigerated up to 3 days ahead, or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.
• •Unfilled baked cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen for 2 months. Fill on the day of serving for best texture.
• •Fully assembled alfajores freeze well for up to 1 month. Layer between parchment in an airtight container. Thaw at room temperature for 1 hour before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 35g)