Alfajores are cookies that are made in several South American countries, each country altering the ingredients just a bit. I did a lot of research and looked at a couple cookbooks my husbands family sent me from Chile and Ecuador and made some changes that made these cookies what they are – delicious! Lightly sweet, super soft cookies, and more often than not are eaten up by my family before I can even add the dulce de leche to them to make a sandwich cookie 🙂 If dulce de leche is not your thing, they are also incredibly delicious with some jam – raspberry is my personal favorite! In some countries they use cornstarch and egg yolks, some have you roll out the dough and cut the cookies out, but I preferred this recipe to all the rest. I wanted them to be as easy as possible and rolling out dough at times it can be fun, but it is also time consuming!
The Nestle dulce de leche is found in the latino/spanish food aisle in really any grocery store. It is the only one I have ever used. I am sure the others are just as good, I am going to have to try the others as well!
I am a big fan of always using real butter when I bake. Many recipes I grew up making say that using margarine is just as good, but I have to disagree. I follow Becky from Bite of Delight on Instagram, and she is the sweetest! She always shares the great deals she finds, and because of her I was able to stock up on a bunch of Land ‘o Lakes butter from a great sale at Smith’s! Gotta love great deals!
You can spread on the dulce de leche straight from the can, or you can do what I did and add a few spices – just a bit – cinnamon, cloves, and nutmeg, tastes like Christmas!
Using my fine mesh strainer I added a bit of powdered sugar on the top – as is customary with any Alfajor from any country.
This is seriously one of the best cookies you have probably never heard of, but you should definitely try! Please let me know what you and your family think about them!
See the Happy!