Traditional Alfajores: Caramel Sandwich Cookies

The aroma of freshly baked cookies has always transported me back to my childhood summers. I remember being in my grandmother’s kitchen, perched on a stool, watching her create magic with flour, sugar, and butter. Among all her delightful creations, the alfajores stood out. These delicate sandwich cookies, filled with luscious caramel and dusted with powdered sugar, were more than just a treat; they were a symbol of love, warmth, and family tradition. Now, decades later, I carry on that tradition, hoping to bring the same joy to others through this recipe.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 10-15 minutes
• Total Time: 1 hour
• Servings: 24 cookies
• Yield: 12 Alfajores
• Dietary Type: Not specified in the original recipe, but can be modified to gluten-free using gluten-free flour and cornstarch

Ingredients

• 1 cup cornstarch
• 1 3⁄4 cups flour
• 1⁄2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) butter, cold and cut into pieces
• 1⁄2 cup powdered sugar, plus more for dusting
• 1-2 tablespoons Pisco or brandy (or more as needed)
• 1 teaspoon vanilla extract
• 1 cup dulce de leche
• 1 cup icing sugar for dusting

Equipment Needed

• Mixing Bowls
• Measuring Cups and Spoons
• Pastry Cutter or Food Processor (optional, for cutting in butter)
• Rolling Pin
• 2-inch Cookie Cutter
• Baking Sheets
• Parchment Paper
• Cooling Rack

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cornstarch, flour, baking powder, and salt. Whisk briefly to ensure the ingredients are evenly distributed.
3. Cut the cold butter into small pieces and add them to the flour mixture. Using your fingers or a pastry cutter, blend the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for creating a tender and flaky cookie. If you have one, a food processor will make quick work of this. Just pulse until the mixture resembles coarse crumbs.
4. Add the powdered sugar, vanilla extract, and Pisco (or brandy) to the bowl.
5. Using your hands or a wooden spoon, mix the ingredients together until a smooth, homogeneous dough forms. If the dough seems too dry and crumbly to come together, add a little more Pisco (or brandy), one teaspoon at a time, until it reaches the desired consistency. The dough should be soft but not sticky.
6. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This resting period allows the gluten in the flour to relax, resulting in a more tender cookie.
7. After chilling, remove the dough from the refrigerator and place it on a lightly floured surface.
8. Using a rolling pin, roll out the dough to a thickness of about 3/8 inch. Use a 2-inch cookie cutter to cut out circles from the dough. Re-roll any scraps to cut out additional cookies.
9. Place the cookie circles on baking sheets lined with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
10. Bake the cookies in the preheated oven for 10-15 minutes, or until they are barely golden brown around the edges. It’s important not to overbake them, as they will become dry and brittle.
11. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
12. Once the cookies are completely cool, it’s time to assemble the alfajores. Spread one cookie with a generous amount of dulce de leche.
13. Top with a second cookie, creating a sandwich.
14. Lightly dust the assembled alfajores generously with icing sugar.

Expert Tips & Tricks

• Keep the butter cold: Using cold butter is essential for creating a tender, flaky cookie. If the butter gets too warm, the dough will become greasy and the cookies will be tough.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in a tough cookie. Mix the dough just until the ingredients are combined.
• Chill the dough: Chilling the dough allows the gluten to relax and makes the dough easier to roll out. It also helps prevent the cookies from spreading too much during baking.
• Bake until barely golden: Overbaking will result in dry, brittle cookies. Bake them just until they are barely golden around the edges.
• Dust generously with powdered sugar: A generous dusting of powdered sugar is the perfect finishing touch for these cookies.

Serving & Storage Suggestions

Serve alfajores as a delightful treat with coffee, tea, or as a dessert. They are best enjoyed within a few days of baking. Store them in an airtight container at room temperature to maintain their freshness. They can last up to a week, although they are usually devoured much sooner! Freezing is not generally recommended, as the dulce de leche filling may become watery upon thawing.

Nutritional Information

Please note that this is an estimate, and the actual nutritional content may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	30mg	10%
Sodium	150mg	7%
Total Carbohydrate	30g	10%
Dietary Fiber	0.5g	2%
Sugars	15g	N/A
Protein	2g	4%

Variations & Substitutions

• Gluten-Free Alfajores: Substitute the all-purpose flour with a gluten-free blend and the cornstarch with tapioca starch or additional gluten-free flour. Be sure to use a 1-to-1 gluten-free flour that already contains xanthan gum.
• Lemon Alfajores: Add a teaspoon of lemon zest to the dough for a bright, citrusy flavor.
• Chocolate Alfajores: Add a tablespoon of cocoa powder to the dough for a chocolatey twist.
• Different Fillings: While dulce de leche is traditional, you can experiment with other fillings such as Nutella, peanut butter, or fruit preserves.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 2 days in advance and store it in the refrigerator. Be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Q: Can I use a different type of alcohol besides Pisco or brandy?
A: Yes, you can use other types of brandy or even a flavored liqueur. If you prefer to omit the alcohol altogether, you can substitute it with milk or water.

Q: My dough is too crumbly. What should I do?
A: Add a little more Pisco (or brandy) or water, one teaspoon at a time, until the dough comes together. Be careful not to add too much liquid, as this will make the dough sticky.

Q: How do I prevent the cookies from spreading too much during baking?
A: Make sure your butter is cold and that you chill the dough for at least 30 minutes before rolling it out.

Q: Can I freeze the baked alfajores?
A: While you can freeze them, the dulce de leche filling may become slightly watery upon thawing. If you do freeze them, wrap them individually in plastic wrap and store them in an airtight container.

Final Thoughts

These traditional alfajores are more than just cookies; they are a taste of history, a celebration of culture, and a symbol of love. I encourage you to try this recipe and experience the joy of creating these delightful treats. Share them with your loved ones, and watch their faces light up with every bite. I would love to hear your feedback, so feel free to leave a comment or share your own variations of this classic recipe. Enjoy!