2h 25m$6.30Peruvian Dulce de Leche Alfajor Cookies
Tender Peruvian-style alfajor sandwich cookies filled with dulce de leche made from sweetened condensed milk. These delicate cookies are buttery, lightly crisp, and finished with powdered sugar.
- Energy
- 169 calories per serving
- Protein
- 2.5 g per serving
- Carbs
- 23.3 g per serving
- Fat
- 7.2 g per serving
- Sodium
- 52 mg per serving
Shopping options
unsalted butter, softened
0.75 Cup
Kroger® Unsalted Butter Sticks
38%
all-purpose flour
1.25 Cup
Kroger® Bleached All Purpose Flour
7%
baking powder
0.5 Teaspoon
Kroger® Baking Powder
1%
sweetened condensed milk
1 Can
Kroger® Sweetened Condensed Milk
50%
powdered sugar, divided
0.75 Cup
Kroger® Confectioners Powdered Sugar
10%
cornstarch
1 Cup
Kroger® Pure Corn Starch
29%
egg yolks
2 Each
Kroger® Grade A Large White Eggs
17%
lemon
1 Each
Fresh Organic Lemon - Each
100%
fine salt
0.25 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 24 servings
Cook this recipe
- sweetened condensed milk-1 can
- all-purpose flour-1.25 cups
- cornstarch-1 cup
- unsalted butter-0.75 cups
- powdered sugar-0.75 cups
- baking powder-0.5 tsp
- fine salt-0.25 tsp
- 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 milk in the water bath for 75 to 90 minutes, adding hot water if needed, until it is thick and caramel-brown. Carefully remove the foil, whisk the filling until smooth, cool completely, and lower the oven to 350°F.
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.
In a large bowl, beat softened butter and 1/2 cup powdered sugar with an electric hand mixer until pale and creamy, about 2 minutes. Beat in egg yolks and the lemon zest until smooth.
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 one disk at a time between two sheets of parchment paper to 1/4 inch thick. Cut 2-inch rounds, transfer to baking sheets 1 inch apart, and reroll scraps gently.
Bake at 350°F for 9 to 11 minutes, until the tops look dry and the bottoms are barely golden. Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Use oven mitts when handling hot baking sheets.
Spread 1 rounded teaspoon dulce de leche on the flat side of half the cookies. Top with the remaining cookies and press gently until the filling reaches the edges in a neat sandwich.
Dust the filled cookies with remaining 1/4 cup powdered sugar. Let them rest for 20 minutes so the cookies soften slightly before serving.
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