Peruvian Dulce de Leche Alfajor Cookies
Tender alfajor sandwich cookies filled with homemade dulce de leche and dusted with powdered sugar. Allow about 4 hours, with dough preparation overlapping the filling bake and all components cooled before assembly.
- alcohol-free
- alfajores
- cookies
- dessert
- dulce de leche
- Peruvian
- sandwich cookies
- Vegetarian
- world desserts
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Check ingredients to include themPackage used · most used first
sweetened condensed milk · 14 Ounce
Kroger® Sweetened Condensed Milk
100%
Details
lemon · 1 Each
Fresh Organic Lemon - Each
100%
Details
unsalted butter, softened · 0.75 Cup
Challenge® Unsalted Butter
Sale
38%
Details
cornstarch · 1 Cup
Argo® 100% Pure Corn Starch
Sale
29%
Details
egg yolks · 2 Each
Kroger® Grade A Large White Eggs
17%
Details
powdered sugar, divided · 0.75 Cup
Kroger® Confectioners Powdered Sugar
9%
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all-purpose flour · 1.25 Cup
Kroger® Bleached All Purpose Flour
7%
Details
baking powder · 0.5 Teaspoon
Kroger® Baking Powder
1%
Details
fine salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
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Cost Summary
· only what you use
per serving · 24 servings
Cook this recipe
- sweetened condensed milk-14 oz
- all-purpose flour-1 1/4 cups
- cornstarch-1 cup
- unsalted butter-3/4 cup
- powdered sugar-3/4 cup
- baking powder-1/2 teaspoon
- fine salt-1/4 teaspoon
- large egg yolks-2 each
- lemon-1 each
Heat oven to 425°F. Finely grate 1 teaspoon lemon zest and set it aside; pour sweetened condensed milk into a 9-inch pie plate, cover tightly with foil, set the plate in a larger baking dish, and add hot water halfway up the plate.
Never heat the unopened can of sweetened condensed milk; transfer it to the pie plate before baking.
Pour the hot water slowly so it does not splash from the water bath.
Bake the covered milk in its water bath until thick and caramel-brown, about 75–90 minutes, then whisk smooth and cool completely. Check the water level and carefully add hot water as needed. Prepare and chill the dough meanwhile. Use oven mitts and lift foil away from your face; lower the oven to 350°F for the cookies.
Use oven mitts when moving the hot water bath, and keep it level to prevent hot water from sloshing.
Lift the foil away from your face to avoid steam burns.
Line two rimmed baking sheets with parchment paper. In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, and salt until evenly blended.
Beat the softened butter with two-thirds of the powdered sugar until pale and creamy, about 2 minutes. Beat in the egg yolks and prepared lemon zest until smooth; wash hands and surfaces after handling raw yolks.
Wash hands and surfaces after handling raw egg yolks.
Add the dry ingredients to the butter mixture and mix on low speed just until crumbly dough forms. Gently press it together with your hands, divide in half, flatten into disks, cover, and chill for 20 minutes.
Roll chilled dough between parchment to 1/4 inch thick and cut 2-inch rounds, placing them 1 inch apart on the sheets. Work one disk at a time, gently reroll scraps and keep the next sheet chilled.
Bake at 350°F, one sheet at a time, until tops look dry and bottoms are barely golden, about 9–11 minutes. Cool on the pan for 5 minutes, then on a rack until completely cool, about 20–30 minutes more. Cool the filling completely too.
Use oven mitts when handling hot baking sheets.
Pair the cooled cookies, divide the cooled dulce de leche over the flat sides of half, and gently sandwich with the rest. Leave a small border to avoid squeezing filling out.
Dust with the reserved powdered sugar and rest for 20 minutes before serving.
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