Alfajores are very popular in Argentina, Uruguay, Ecuador, Chile, Paraguay, Peru, and Brazil. These are delicate little cookies dusted in powdered sugar. I took one bite and was in heaven. Buttery and tender with a rich and creamy caramel center.
In a large bowl combine the all purpose flour, cornstarch, baking powder, and baking soda. Whisk well and set aside.
In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and egg whites one at a time, then add the orange zest, orange extract, and vanilla extract. Then slowly add the dry ingredients until you have a nice soft dough.
Separate the dough in half, form into two large disks and wrap with plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees F.
Place the refrigerated dough on a floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch round or fluted cookie cutter. Place cookies on a greased cookie sheet and bake for 10 to 12 minutes, or until the underside have a light golden brown color. Let them rest for 1 minute on the cookie sheet and then let them cool completely on a cooling rack.
Spread 1 tablespoon of dulce de leche on flat sides of cookies. Top with remaining cookies, flat-side down, to form sandwich cookies. Sprinkle with powdered sugar before serving, if desired.
Store cookies at room temperature in an airtight container for 5 days covered, or overnight in the fridge.
Notes
My dough recipe has a citrus hint from orange zest and orange extract. The hint of citrus gives these classic shortbread cookies an extra zing. Feel free to leave it out if your are not a fan of orange flavored things.
If you don’t want to use the dough right away, you can refrigerate it for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
Optional Variations
Switch up your fillings - sometimes called alfajores de miel, this variation takes shortbread cookies and fills them with thick and creamy whipped honey (miel) or a fruit-flavored jam or marmalade. You can also swap in the Mexican goat's milk caramel known as cajeta.
Dip in chocolate (white, milk, or dark) - Also known as alfajores blancos y negros, the dulce de leche-stuffed cookies are then dipped in chocolate for a variation that is popular in both Argentina and Uruguay.
Add an extra layer - Triple alfajores (pronounced "tree-PLAY") add another layer of filling and an extra cookie for even more fun.
Flavor with almond or anise extract - Instead of reaching for bright citrus flavors, try swapping in nutty or herbal flavors instead!
Dairy-Free - Swap in your favorite plant-based butter instead.
Gluten-Free - Swap in a cup-for-cup all-purpose gluten-free flour blend.
Roll in coconut - Some alfajor recipes call for rolling the edges of the cookies in dessicated coconut to help seal in all the caramelly goodness.