Cookies are just one of the tastiest, most portable, and most satisfying hand-held snacks. Check out these chocolate-covered, orange-zested, shortbread cookies sandwiched with a rich and creamy dulce de leche filling. Variations of this cookie are popular all over the Americas. I’m sharing my version of the Argentine Alfajores cookies.
A Little Argentine Alfajores History
Alfajor is Spanish for “sandwich cookie”. It is thought to date back to the Middle East during the 8th century. At that time, the “cookie” likely consisted of dough filled with dried fruit preserves and rolled in sugar or nuts. The Moors are thought to have introduced it to Spain who created a version rolled in almonds and powdered sugar closer to the version we eat today. The Spaniards took their version to South America during the 16th century where countries and regions modified it to make it their own. Needless to say, these incredibly rich and indulgent sweet treats have stood the test of time, crossed continents, and improved with cultural influences. They are as craved and beloved today as when they were created.
So, what is an alfajor, today?
The basis of an alfajor usually consists of two shortbread cookies sandwiched with a sticky filling. The shortbread can be a simple, white cookie, a chocolate shortbread, or other shortbread flavored with dried fruit or zests. Fillings include dulce de leche (similar to caramel), chocolate, fruit preserves, fruit curds, or a thick, sweet cream. Once filled, alfajores can be rolled (along the filled, sticky edges) in coconut flakes, powdered sugar, chopped nuts, sprinkles, chopped candy, etc. You can dip them fully or partially in chocolate (white, milk, dark, or a mix– black and white sandwich cookies anyone?) and decorate with the aforementioned coconut, sugar, nuts, and candy. It really can be a cookie for all. Such a pretty plate variety would make!
My Argentine Alfajores Creation
I chose to create an alfajor version based on my preferred flavor combinations and one that still holds true to tradition. This version is a buttery shortbread cookie flavored with orange zest. It is filled with “homemade” dulce de leche (caramelized sweetened condensed milk) and dipped in melted semi-sweet chocolate. I like the freshness of the orange next to the heavy, sweet chocolate and ducle de leche. The combination of sweet and bitter of semi-sweet chocolate mellows out the rich dulce de leche (caramel) sweetness. In my opinion, all the flavors complement each other well.
Thanks Argentina!
A big thanks to the people of Argentina for sharing their versions that many of us love today and being the inspiration for mine. I took a note from the famous Argentine Havanna brand alfajores cookies (can be purchased on Amazon 😊). One of their popular versions is a simple shortbread filled with dulce de leche and covered in chocolate. For me, that was the version I wanted to recreate.
Argentine Alfajores Recipe Ingredients
The ingredients include all-purpose flour, cornstarch, baking powder, baking soda, butter, salt (only if using unsalted butter), powdered sugar, egg yolks, vanilla, milk of any kind, zest from an orange, dulce de leche filling (store-bought or homemade), semi-sweet chocolate, and shortening.
TIP: See my next video on making “Dulce de Leche 4 Ways!” Dulce de leche can be used in place of traditional American caramel in desserts or as a topping.
Make the Shortbread Cookie Dough
To get a head start and save on time, you can make the dough the night before the day you want to bake the cookies. That’s what I prefer to do, but you really only need an hour between the time you make the dough and roll them out to bake.
Sift Dry Ingredients
In a large bowl, sift together 120 grams (1 cup) of flour, 128 grams (1 cup) of cornstarch, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt, IF using unsalted butter. Stir or whisk until well combined. Set the bowl aside.
TIP: I debated on whether to add baking soda to this recipe. Ultimately, I decided to add it, because I have learned that baking soda provides a tender cookie crumb.
Cream Butter & Powdered Sugar
In another large bowl (or bowl of a stand mixer), beat 8 tablespoons (4 ounces) of softened butter until creamy. Add 60 grams (½ cup) of powdered sugar and continue to mix until light and fluffy.
TIP: If butter isn’t soft enough, dice it in a microwaveable-safe bowl and heat it in the microwave for 10 seconds or so until softened but not melted.
Add Remaining Wet Ingredients
Add 2 egg yolks, one at a time, to the butter mixture until well combined. Then add 1 teaspoon of vanilla, 2 tablespoons of milk, and optional orange zest (1 tablespoon) from 1 orange. Mix until incorporated.
TIP: Why use 2 egg yolks instead of 1 whole egg? Egg yolks are a binding ingredient that add flavor and help to brown the cookie. A full egg that includes the egg white will make the dough too sticky as egg white has a “stickier” feel.
Mix ALL Ingredients Together
With your hands or a spatula, “knead” or stir in the flour mixture until combined. The dough should not be too sticky, if so, add a tablespoon or so of flour. As you mix the dough, it will be sticky at first, but it will firm up and become less sticky as you go. The dough has been mixed enough when it holds a ball and no longer sticks to your hands.
TIP: You can use a stand mixer or spoon to combine the ingredients. I find it a bit relaxing and mind numbing using my hands to “squeeze” the soft butter and cold flour mixture. To each his own!
Shape & Refrigerate Dough
Remove the dough from the bowl and place it on a sheet of plastic wrap. I prefer to roll out my dough and use cookie cutters for my desired shape(s). Simply shape the dough into a disk and wrap it tightly in plastic wrap. Place it in the fridge for at least an hour or until firm. You may leave it in the fridge overnight.
However, if you don’t want to roll out the dough and use a cookie cutter, divide the dough in half and roll each half into a log that’s 2 inches in diameter. Then, wrap each log in a sheet of plastic wrap. Place the logs in the fridge for at least an hour or until firm. You may leave it in the fridge overnight.
TIP: If your environment is cool, you may not need to firm up the dough. Consider proceeding to the next step immediately after preparing the dough.
TIP: If your dough is too firm to roll from leaving it in the fridge overnight, just let it sit at room temperature for 30 minutes or so until it softens a little.
Cut Out Cookies
If you rolled your dough into logs to avoid the cookie cutter, you want to cut your slices while the dough is still really firm. Cut ¼-inch slices and place them on a baking sheet about ½ inch apart to bake. Just follow the directions below for the remainder of the recipe, minus the cookie-cutting portion. 😉
Preheat Oven & Prepare Pans
Preheat the oven to 350˚F(177˚C). Line 2 baking sheets with parchment paper or a French Silpat and set them aside.
Roll Out Dough & Cut
Lightly flour a work surface with a combination of flour AND granulated sugar. WHAT?
TIP: In rolling out cookies or other sweets, use a combination of flour and granulated sugar so the dough exterior doesn’t dry out from the flour. The textured sugar helps to keep the dough from sticking to the surface. You also get a bit of sweetness, sparkle, and additional caramelization on the outside of the cookie. Win!
Use a floured rolling pin and roll out the dough into ¼-inch thick circle. Ensure you roll the cookies thin, since they will rise some in the oven. If they are too thick the ratios will be off between chocolate, cookie, and dulce de leche. Use a 2-inch cookie cutter to cut out around 50 rounds or other shapes (that’s 25 sandwich cookies). Place the rounds at least ½-inch apart on a cookie sheet. You should be able to place about 20 cookies on each sheet (if using ~ 17-x12-inch baking pans).
TIP: Use different shape cookie cutters as long as they are about 2 inches in diameter. Circles and heart shapes work really well. When you cut them out, be sure to cut out 2 of the same shape at a time so you get a top and bottom of each shape. Shapes that have small edge designs are more difficult to see once they have been covered in chocolate, but they are still visible.
Bake Cookies in Batches & Cool
Bake the first batch (one baking pan) of cookies for 12-14 minutes until the cookies are firm and lightly golden. In the meantime, continue cutting out the dough. Reshape the dough and roll as often as necessary to use up the dough.
Once the first batch of cookies are baked, remove the baking sheet, and add the second batch to the oven. After a quick 2-minute cooling on the baking sheet, transfer cookies from the baking sheet to a wire rack to cool completely before filling.
TIP: I’m a stickler for only baking 1 sheet pan of cookies at a time and in the center of the oven. I look for that perfectly baked cookie (perfect for me). I want all cookies to bake evenly with a light brown coloring. You could, of course, bake 2 pans at once. But I would turn the pans around and play musical racks (switch pans between racks) during the baking time to ensure an even bake for both pans.
TIP: Once the cookies have cooled completely, I like to sandwich matching cookies to ensure each pair matches (if using different shapes) or, at least, so the cookies in the pair are comparable in thickness. To sandwich them, flip them so that the flat bottom of each cookie is the center of the sandwich. They should be rounded on top and bottom once sandwiched together.
Dulce de Leche Side Note: What is it? Substitutions?
I will go into more detail on dulce de leche in my next post with recipes and techniques. However, for this post, just know that dulce de leche and caramel look the same and are very similar in flavor and texture. The main difference is in their preparations. Caramel is pretty much just cooked granulated sugar (purist form 😉) with dairy added after caramelization. Dulce de leche is milk and sugar cooked to a reduction and caramelized together. You CAN use caramel in this recipe if that’s what you have. Keep in mind that whatever filling you use, ensure the mixture is thick so the cookies stay together once sandwiched.
Fill with Dulce de Leche
Dollop or pipe ~1 tablespoon of thick dulce de leche (caramel) on the flat bottom and in the center of 1 cookie. Place another cookie flat bottom down on top of the filling and gently press the cookies together to create a sandwich. Repeat with remaining cookies.
TIP: I have found that dulce de leche made from sweetened condensed milk provides the “right”, most appropriate texture needed to keep the cookies from sliding off.
Melt the Chocolate Coating
Prepare the chocolate coating which is basically just melting chocolate. Place 12-16 ounces (2-2 ½ cups) of semi-sweet chocolate chips or chopped bar and 2 tablespoons of shortening in a large heat-proof bowl.
TIP: Typically, a package of chocolate chips in the store is 12 ounces (2 cups). You might want another bag or at least a larger bag if you can find it. I need just a bit more than 12 ounces. But, if that’s all you have and you discover you’re running out at the end, just dip the remaining cookies halfway (half chocolate covered and halve shortbread) and you’ll still have a pretty cookie.
Double-boiler Method
You can heat up the chocolate over a saucepan of simmering water on LOW on the stove. Place the chocolate and shortening in a heat-proof bowl (like glass) in the saucepan with water touching about halfway up (outside of) the bowl of chocolate. Stir to keep the chocolate from burning.
TIP: Careful to keep the water OUT of the bowl of chocolate. If water gets into the chocolate, the chocolate may seize. If this happens, consider adding a little more shortening and stir well to smooth it out.
Microwave Method (my preferred and easy way)
Place the chocolate and shortening in a microwaveable-safe bowl in the microwave for 1 minute. Then stir so the heat continues to melt some of the solid pieces. Heat again for 30 seconds. Stir until melted; this could take about a minute. You may want to add another 15 seconds to ensure the chocolate is very hot and runny or it will be too thick sitting on the cookies. Careful not to burn the chocolate!
Dip the Argentine Alfajores (Sandwich Cookies)
Pick up a sandwich cookie and place it in the chocolate. I like to use a spoon to flip over the cookie to ensure both sides and edges are covered. Use a fork to lift the cookie out of the chocolate and allow the excess chocolate to drip. Gently tap the side of the bowl with the fork to help remove any extra chocolate. Use a knife to lift the cookie (on a bottom edge) off the fork and onto a wax paper, parchment paper or Silpat-lined baking sheet. Then, place the baking sheet in the fridge for ~30 minutes or until the chocolate hardens.
Argentine Alfajores: Finished Product!
Check out the cooled cookies. Notice how easy they are to transport and eat on the go. The ratios between chocolate, shortbread, and dulce de leche are just right. Chocolate can be an overpowering flavor, so you want a thin layer. Shortbread has much less flavor so two cookies at the thickness pictured provides some flavor along with contrasting crunch to the thick, sweet, and creamy dulce de leche. Don’t forget about the fresh orange zest speckled throughout the shortbread.
Argentine Alfajores Final Thoughts
What an indulgent cookie to satisfy that chocolate or sugar craving. Sandwich cookies never go out of style. You know, Argentines love their alfajores like Americans love their Oreos. Although personally, I would pick an alfajor over an Oreo any day, but that’s my opinion. 😉
Baker’s Perspective
Yes, I know there are steps. To be honest, when I first saw a chocolate covered Argentine Alfajores cookie pictured, I thought, “Uh, yeah, no… too complicated.” Then, I decided to go for it. As I was learning about each of the cookie elements (shortbread, chocolate coating, and dulce de leche), I realized that making this cookie wasn’t difficult, it just has steps.
Since you can break up the cookie prep, it was actually pretty easy to make. Really, it’s just making a standard cookie, melting chocolate, and buying dulce de leche (or cooking a can of sweetened condensed milk), and then putting it all together. For such a beautiful, intimidating-looking cookie, it wasn’t complicated. It would be a fun cookie to make with kids especially since the toppings can be customized.
Taster’s Perspective
I imagine what it tastes like, ☹ particularly since I created it. However, Scott, very willingly, did the tasting and consuming honors. In his words, the combination of flavors was appropriate, and the ratios were well balanced.
More specifically, the orange zest in the cookie wasn’t that noticeable with the chocolate and dulce de leche. So, I think if you left out the orange zest, you wouldn’t miss the orange too much. He noted that the shortbread cookies should be relatively thin since the whole sandwich cookie is very thick. A good, thick layer of dulce de leche holds it all together and adds a nice, creamy texture to the “crumbly” cookie and “stiff” chocolate.
The cookies are not hard, per se, but they are firm. You can easily bite into one or use a knife to cut one in half and all the layers stay intact. Overall, this is a flavorful, well-balanced, sweet cookie worthy of another bake.
Check out my YouTube video for the visual details of making this cookie. “Addicting Argentine Alfajores: Chocolate-Covered Shortbread Cookies with Dulce de Leche Filling.“
Argentine Alfajores (Sandwich Cookies)
Ingredients
Shortbread Cookie Dough:
- 120 g (1 cup) all-purpose flour
- 128 g (1 cup) cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt if using unsalted butter
- 8 tbsp (4 oz) butter, salted or unsalted softened
- 60 g (½ cup) powdered sugar
- 2 egg yolks
- 1 tsp vanilla
- 2 tbsp milk any kind
- 1 tbsp orange zest opt
Dulce de Leche Filling: See Recipe in NOTES
- 1 cup dulce de leche (like a thick caramel) store-bought or caramelized sweetened condensed milk
Chocolate Coating:
- 12-16 ounces (2-2½ cups) semisweet chocolate chips or chopped bar
- 2 tbsp vegetable shortening
Instructions
Shortbread Cookie Dough:
- In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and salt, if using. Stir or whisk until well combined. Set aside.
- In another large bowl, beat softened butter until creamy. Add sugar and continue to mix until light and fluffy.TIPS: If butter is not soft enough, dice it in the bowl and heat in the microwave for 10 seconds to soften (not melt). You can use a stand mixer. Careful not to overwork the ingredients once all are added.
- Add egg yolks, one at a time, to the butter mixture until well combined. Then add vanilla, milk, and orange zest, if using and mix until incorporated.TIP: After separating the egg yolks from the egg whites, use the egg whites in another dish.TIP: Egg yolks are a binding ingredient that add flavor and help to brown the cookie. A full egg that includes the egg white will make the dough sticky, not the desired texture in this cookie.
- With your hands or a spatula, “knead” or stir in flour mixture until combined. The dough should not be too sticky, if so, add a tablespoon or so of flour.
- Remove the dough from the bowl and place it on a sheet of plastic wrap. Shape the dough into a disk and wrap it tightly. Place it in the fridge for at least an hour until the dough if firm to overnight. If your dough is too firm from leaving it in the fridge overnight, just let it sit at room temperature for ~30 minutes until it softens a little.TIP: If you don’t want to roll out the dough and use a cookie cutter, no problem! Divide the dough in half and roll each half into a log that’s 2 inches in diameter. Wrap each log in plastic wrap and refrigerate as directed. Cut ¼-inch slices and place on baking sheet to bake. Continue following directions.
- Preheat the oven to 350˚F (177˚C). Line 2 baking sheets with parchment paper and set aside.
- Once the dough is firm, remove it from the fridge. Lightly flour a work surface with a combination of flour and granulated sugar. Place the dough on the surface and dust the top of the dough with a combination of flour and sugar.TIP: In rolling out cookies or other sweets, use a combination of flour and granulated sugar so the dough exterior doesn’t dry out from the flour. The textured sugar helps to keep the dough from sticking to the surface. You also get a bit of sweetness, sparkle, and additional caramelization on the outside of the cookie.
- Use a floured rolling pin and roll out the dough into ¼-inch thickness. Use a 2-inch cookie cutter of any shape you desire to cut out about 50 rounds. Place the rounds about a ½-inch apart on a cookie sheet. You should get about 20 cookies on each sheet.TIP: If you cover your sandwich cookies entirely with chocolate, minor decorative edge cookie cutters won’t be very visible. However, you can use different shaped cookie cutter and the shapes are pretty defined.TIP: Ensure you roll the cookies thin since they will rise some in the oven. If they are too thick the ratios will be off between chocolate, cookie, and dulce de leche.
- Bake the first batch of cookies for 12-14 minutes until the cookies are firm and pale golden. In the meantime, continue cutting out the dough. Reshape the dough and roll as necessary to use up the dough.
- Once the first batch of cookies are baked, remove the baking sheet, and add the second batch to the oven. Transfer cookies from the baking sheet to a wire rack to cool completely before filling.
- Dollop or pipe ~1 tbsp of dulce de leche (store bought or homemade) on the back and in the center of 1 cookie. Place another cookie backside down on top of the filling and gently press the cookies together to create a sandwich. Repeat with remaining cookies.TIP: Be sure to use a very thick dulce de leche or the cookies will not stay together as the top will slide off. Dulce de leche from sweetened condensed milk provides the best texture.
Chocolate Coating:
- Melt chocolate and shortening in a large heat-proof bowl set over a pot of simmering water on the stove (water should touch the bowl up about halfway). Once the chocolate begins to melt, stir with a spoon until smooth. Alternatively, microwave chocolate and shortening for 1 minute and then in 30- second increments stirring until just melted.TIP: Make sure the chocolate is very hot and melted or it will be very thick sitting on the cookies.
- Use a fork and/or spoon to dip the cookies in the chocolate until covered. Lift the cookie out of the chocolate and gently tap the side of the bowl to remove extra chocolate. Place dipped cookies on wax paper, parchment paper or Silpat-lined baking sheet. Place baking sheets in fridge to harden ~30 minutes. Serve and enjoy!
Video
Notes
Interested in some other sweet treat recipes? Check these out.
Simple Scottish Shortbread Cookies
Gluten-Free & Vegan Scottish Shortbread Cookies
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
New Zealand Kiwi Quick Bread (Regular & Gluten Free)
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