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Argentine Alfajores (Sandwich Cookies)

Check out these chocolate-covered, orange-zested, shortbread cookies sandwiched with a rich and creamy dulce de leche filling. Try variations using fruit preserves or curd, chocolate, or sweet-cream filling. Roll uncovered, filled cookies in coconut, powdered sugar, or nuts. Add chopped candy, like caramels, to the tops of the chocolate-covered cookies. Dip only half of the cookie in chocolate. There are lots of options to cater to your preferred textures and flavors.
Prep Time1 hour
Cook Time12 minutes
Cooling1 hour
Total Time2 hours
Course: Breakfast, Dessert, Snack
Cuisine: Argentine
Keyword: Argentine Alfajores, sandwich cookies, shortbread cookies, chocolate covered cookies, cookies with dulce de leche
Servings: 25 sandwich cookies
Author: Summer

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

Variations:
Optional fillings: thick chocolate spread like Nutella, fruit preserves, fruit curd (like lemon), or a thick, sweet cream.
Optional coatings: leave the cookie plain and roll the cookie edges, after filling them, in coconut flakes, powdered sugar, sprinkles, chopped nuts, chopped candy, or dried chopped fruit.
Simple dulce de leche recipe:
Slow Cooker Method
Remove the label from a can of sweetened condensed milk. Place the can in the slow cooker and COVER it with water an inch or so ABOVE the top of the can. Cook on low for 10 hours. Use tongs to carefully lift the can out of the slow cooker and place it on a heat-proof surface (cooling rack). Allow the can to cool before opening it. When cooled, open the can and scoop the mixture into a bowl. It's ready to use as a filling. For extra flavor, whisk in ⅛ tsp salt and 1 tsp vanilla. Cover and store in the fridge for a couple of weeks.
Stove-Top Method (same as Slow Cooker Method)
Remove the label from a can of sweetened condensed milk. Place the can in a large enough pot that will allow water to cover the can. You can place a small dish towel under the can to prevent it from rattling around in the pan. Add enough water to cover the entire can by at least an inch. It’s important to maintain the same water level throughout the cooking time, so check the level about every 30 minutes. Add water as needed to keep the can covered. Cook covered with the pot lid. Set the heat on low-medium with enough heat that the water bubbles continuously and cook for 3 hours. Use tongs to carefully lift the can out of the pot and place it on a heat-proof surface (cooling rack). Allow the can to cool before opening it. After opening it, scoop the mixture into a storage container and use as desired. For extra flavor, whisk in ⅛ tsp salt and 1 tsp vanilla. Cover and store in the fridge for a couple of weeks.