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Alfajores Dulce De Leche Shortbread Cookie Sandwiches

Dulce de Leche Shortbread Cookie Sandwiches

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine South American
Servings 30 cookies

Ingredients
  

  • 1.25 cups All-purpose flour Plus additional for rolling out dough
  • 1.25 cups Cornstarch
  • 1 tablespoons baking powder
  • 1/2 cup granulated sugar
  • 1 Egg
  • 1 cup Butter Softened
  • 1 tablespoon vanilla extract
  • 1.5 cups Dulce de Leche we used La Serenisima Dulce de Leche
  • 1/4 cup Shredded Coconut

Instructions
 

  • Preheat oven to 350F
  • Add butter and sugar into large mixing bowl. Mix well using stand mixer or electric mixer, until sugar is incorporated.
  • Next, add in egg and vanilla. Mix until pale yellow. Set aside.
  • In a separate bowl, mix together all of the remaining dry ingredients (flour, cornstarch, and baking powder).
  • Slowly add in, little by little, the dry ingredients into the butter, sugar, and egg mix, until a ball of dough begins to form.
  • Add additional flour, if needed, to prevent the dough from being too sticky.
  • Roll the dough out on a floured surface using a rolling pin until about 1/4 inch thick.
  • Use a cookie cutter to make rounds approximately 2 inches in diameter.
  • Make a ball with leftover dough, roll back out until about 1/4 inch thick and repeat cookie cutter process.
  • Repeat last 2 steps until all the dough has been used.
  • Next, place cookies onto a parchment lined baking sheet and bake at 350F for about 10 minutes or until cookies start to turn a light golden brown at the edges.
  • Remove from oven and let cool. Set aside.
  • Once cookies have cooled, flip half of the cookies upside down to be the "bottoms".
  • Fill a plastic icing bag with the dulce de leche. (If you do not have a plastic icing bag, you can simply use a butter knife to apply the dulce de leche.)
  • Cover each cookie bottom with a thin layer of dulce de leche. Pipe about 1 teaspoon of dulce de leche in circular motion to fill each cookie "bottom". Repeat until half of the cookies have filling.
  • Complete the alfajor by slowly twisting the top cookie on to the "bottoms" in order to spread the filling evenly. Be careful not to press too hard or the dulce de leche will ooze out. Use a knife to wipe off excess. Next top the "bottoms" with the remaining cookies. Slowly twist the top cookie on to spread out the filling evenly inside.
  • Add 1/4 cup shredded coconut into a shallow bowl.
  • Roll the alfajor along its edge into the shredded coconut, allowing the dulce de leche to stick to the coconut and create a coconut lined edge.
  • Repeat process with remaining cookies.
  • Cookies can be made ahead and stored in covered container for 3-5 days!