Publisher Photo
Publisher Photo
Alfajores are a popular South American dessert made of slightly sweetened shortbread cookies filled with a rich and creamy milk caramel called Dulce de Leche. It's best to chill the dough at least 2 hours so the cookies hold when baking.—Kimberly Scott, Kosciusko, Mississippi
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 5 min./batch + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 5 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 3 egg yolks
  • 2 teaspoons rum extract or vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 can (13.4 ounces) dulce de leche
  • 1/2 cup sweetened shredded coconut, finely chopped

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extract. In another bowl, whisk flour, cornstarch, cocoa, baking soda and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 5-7 minutes or until just set. Remove from pans to wire racks to cool completely.
Spread dulce de leche on bottoms of half of the cookies; cover with remaining cookies. Press edges into coconut. Refrigerate in airtight containers. Yield: about 1-1/2 dozen.
Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Originally published as Chocolate Alfajores in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 3 egg yolks
  • 2 teaspoons rum extract or vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 can (13.4 ounces) dulce de leche
  • 1/2 cup sweetened shredded coconut, finely chopped
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extract. In another bowl, whisk flour, cornstarch, cocoa, baking soda and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
  3. Bake 5-7 minutes or until just set. Remove from pans to wire racks to cool completely.
  4. Spread dulce de leche on bottoms of half of the cookies; cover with remaining cookies. Press edges into coconut. Refrigerate in airtight containers. Yield: about 1-1/2 dozen.
Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Originally published as Chocolate Alfajores in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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