When summer rolls around, there’s nothing quite like settling down with a plate of cookies and a refreshing glass of iced tea. I fondly remember lazy afternoons spent with friends, trading stories over treats that melt in your mouth. Recently, I’ve been revisiting an absolute gem: alfajores cookies. These delightful South American confections combine two buttery cookies with a sweet, creamy filling that keeps you coming back for more. They’re perfect for snacking at home or sharing at summer barbecues, and trust me, once you taste them, you’ll understand why they’re such a hit.
Alfajores cookies are traditional treats from various Latin American countries, renowned for their tender shortbread exterior and decadent dulce de leche filling. These cookies offer a perfect blend of sweetness and richness, making them irresistible to people of all ages. Almost like little hugs of comfort, they transport you to sunny afternoons and festive celebrations with every bite. Let’s make some, shall we?
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What is alfajores cookies recipe?
Alfajores are delicate sandwich cookies that originate from Spain but have been embraced and elevated across Latin America. Traditionally made with a sweet filling called manjar blanco (essentially a version of dulce de leche), these cookies are often dusted with powdered sugar or coated in chocolate. Each region has its unique spin, but the heart of an alfajores cookie remains the same: rich, buttery goodness paired with a luscious filling that makes them a favorite for many.
Why You’ll Love this alfajores cookies recipe?
This alfajores cookies recipe is winning for several reasons. First off, they’re easy to make, even for novice bakers. You’ll appreciate how the straightforward steps come together to create an impressive dessert. They can be made in advance, making them a fantastic addition to your meal prep. They also allow for creativity—swap out the filling, play with flavors, and experiment to your heart’s desire. The best part? They taste heavenly! Rich, sweet, and destined to be a hit, these cookies bring smiles all around.
The Ingredients
To whip up a batch of these delightful cookies, you’ll need the following ingredients:
For the Manjar Blanco:
– 1 (14-ounce) can of sweetened condensed milk
– 1 cinnamon stick (optional)
– A dash of kosher salt for balance
For the Vanilla Shortbread Cookie:
– 1 cup unsalted butter, softened to room temperature
– 1 3/4 cups all-purpose flour
– 1/2 cup sifted powdered sugar
– 1/2 cup corn starch, sifted
– A pinch of kosher salt
– 2 teaspoons vanilla extract (or use vanilla paste)
– 1 large egg yolk (if desired)
– 1 tablespoon of cocoa powder (for a fun twist)
– Zest of one lemon or orange (adds a refreshing touch)
For Assembly:
– 1/3 cup powdered sugar, sifted for dusting
How to make alfajores cookies recipe?
Let’s dive into the steps to make these incredible cookies! It’s a straightforward process, but the magic lies in the details, so buckle up for a delightful baking adventure.
Step-by-step directions
Step 1: Prepare the Manjar Blanco
Preheat your oven to 400°F. In a smaller baking dish, pour the sweetened condensed milk. If you’re using the cinnamon stick, toss it in now. Cover this smaller dish firmly with foil. Place it inside a larger baking dish and pour water into the larger dish, filling it halfway. This setup creates a water bath, ensuring your condensed milk cooks evenly and doesn’t scorch. Bake for 1 hour to 1 hour and 15 minutes, checking around the 45-minute mark to refill the water if needed.
Once time’s up, carefully remove the dish from the oven and let it cool for about 15 minutes. Unwrap the foil, discard the cinnamon stick, and transfer the rich dulce de leche into a mixing bowl. Whisk it until smooth. You can make this ahead of time; it keeps well in the fridge for up to two weeks. If it stiffens, place the container in warm water to bring it back to a spreadable consistency.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the sifted flour, corn starch, powdered sugar, cocoa powder, and salt. Set this dry mix aside for a moment. In a stand mixer (or a regular bowl with an electric mixer), beat the butter and vanilla together until they’re beautifully smooth. If you’re adding the egg yolk, mix it in next until just combined.
Gradually add the dry flour mixture to the butter mixture, being careful to mix slowly. You don’t want flour flying everywhere! Once combined, you’ll have a soft dough. Scoop the dough onto a piece of plastic wrap, form it into a ball, and flatten it into a thick disc. Wrap it tightly and pop it in the fridge for about an hour.
Step 3: Roll Out the Dough
Once your dough has chilled, preheat your oven to 350°F. Take the dough out of the fridge and place it on a sheet of parchment paper. Place another sheet of parchment on top and roll it out gently until it’s about 1/4 to 1/2 inch thick. If the dough feels too cold, let it sit for about 10 minutes to soften slightly.
Using a 3-inch cookie cutter, cut out as many cookies as you can, making sure to keep them close together. Transfer the cookies to a lined baking sheet, spacing them about two inches apart. Pop them back into the refrigerator to chill for another 10 minutes so they don’t lose their shape while baking.
Step 4: Bake the Cookies
Before placing the cookies into the oven, score the tops gently with a fork, making lovely little lines. Bake for about 11 to 13 minutes. The cookies should feel firm to the touch but will have no color on the edges. Once done, allow them to cool on the baking sheet until they reach room temperature.
Step 5: Assemble the Alfajores
When the cookies are cool, flip half of them upside down on a clean surface. Fill a piping bag with the luscious manjar blanco and pipe a generous amount on each of the flipped cookies. If you don’t have a piping bag, you can spoon the filling onto the cookies. Gently top each filled cookie with another one, press lightly, and then roll the sides in sifted powdered sugar to finish.
Store your wonderful alfajores in an airtight container for about 3 to 5 days. Watch them disappear!
Tips & Tricks
– Chill Your Dough: A well-chilled dough is your best friend. It makes rolling and cutting a breeze.
– Experiment with Flavors: Add some almond extract or replace a bit of flour with ground nuts for a delightful twist.
– Make Them Ahead: If you can, prepare the cookies and filling a day in advance. They deepen in flavor over time!
– Use Quality Ingredients: Since few ingredients make up this recipe, a good-quality butter and real vanilla extract will elevate the flavor.
– Fillings Galore: Don’t be afraid to try variations. Chocolate, fruit preserves, or even flavored butters can be delightful alternatives to manjar blanco.
Can I store alfajores cookies recipe?
Absolutely! Store your alfajores cookies in an airtight container at room temperature for 3 to 5 days. If you know you’ll want to keep them longer, consider freezing them before assembly. You can freeze the cookies individually or the assembled cookies themselves; they thaw well and won’t lose their charm.
Nutrition Information
Each alfajores cookie, loaded with flavor and sweetness, contains roughly 180 calories. They have a decent dose of sugar from the dulce de leche, but they also bring in healthy fats from the butter, giving your body the energy it craves without excessive guilt.
What can I serve with alfajores cookies recipe?
– Coffee or Espresso: The deep flavors of a brewed cup will beautifully complement the sweetness of the cookies.
– Milk or Plant-based Milk: A refreshing glass can balance the richness of the manjar blanco.
– Fresh Fruit: Juicy strawberries or tart raspberries compliment the cookies wonderfully while adding a fresh twist.
– Ice Cream: Sandwich a scoop of vanilla or dulce de leche ice cream between two alfajores for a heavenly treat.
– Tea: Whether it’s black tea, chamomile, or a fruity blend, a warm cup pairs delicately with these cookies.
What other substitutes can I use in alfajores cookies recipe?
– Granulated Sugar: If you’re out of powdered sugar, you can blend granulated sugar in a blender to create your own powdered sugar substitute.
– Butter Alternatives: Coconut oil can be used for a dairy-free twist, although the end result will be slightly different.
– Flour Alternatives: For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
– Egg Substitutes: If you’d prefer to make these vegan, you can substitute the egg yolk with 1 tablespoon of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
– Dulce de Leche: If manjar blanco is tricky to find, ready-made dulce de leche from the store works perfectly too!
Conclusion
Alfajores cookies are essentially bites of happiness. With their simple yet rich ingredients, they offer a lovely homage to a variety of culinary traditions. Not only are they a sweet treat to indulge in, but they also carry a sense of warmth and nostalgia that makes the baking experience feel so fulfilling. I encourage you to bring some joy into your kitchen and whip up a batch of these delightful cookies—your taste buds will thank you! Whether you make them for a gathering or just to enjoy with a cup of your favorite beverage, these alfajores will surely leave a lasting impression. Happy baking!
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Description
Alfajores cookies are traditional treats from various Latin American countries, renowned for their tender shortbread exterior and decadent dulce de leche filling. These cookies offer a perfect blend of sweetness and richness, making them irresistible to people of all ages. Almost like little hugs of comfort, they transport you to sunny afternoons and festive celebrations with every bite. Let’s make some, shall we?
Ingredient
For the Manjar Blanco:
For the Vanilla Shortbread Cookie:
For Assembly:
Instructions
Step 1: Prepare the Manjar Blanco
-
Preheat your oven to 400°F. In a smaller baking dish, pour the sweetened condensed milk. If you’re using the cinnamon stick, toss it in now. Cover this smaller dish firmly with foil. Place it inside a larger baking dish and pour water into the larger dish, filling it halfway. This setup creates a water bath, ensuring your condensed milk cooks evenly and doesn’t scorch. Bake for 1 hour to 1 hour and 15 minutes, checking around the 45-minute mark to refill the water if needed.
-
Once time’s up, carefully remove the dish from the oven and let it cool for about 15 minutes. Unwrap the foil, discard the cinnamon stick, and transfer the rich dulce de leche into a mixing bowl. Whisk it until smooth. You can make this ahead of time; it keeps well in the fridge for up to two weeks. If it stiffens, place the container in warm water to bring it back to a spreadable consistency.
Step 2: Make the Cookie Dough
-
In a medium bowl, whisk together the sifted flour, corn starch, powdered sugar, cocoa powder, and salt. Set this dry mix aside for a moment. In a stand mixer (or a regular bowl with an electric mixer), beat the butter and vanilla together until they’re beautifully smooth. If you’re adding the egg yolk, mix it in next until just combined.
-
Gradually add the dry flour mixture to the butter mixture, being careful to mix slowly. You don’t want flour flying everywhere! Once combined, you’ll have a soft dough. Scoop the dough onto a piece of plastic wrap, form it into a ball, and flatten it into a thick disc. Wrap it tightly and pop it in the fridge for about an hour.
Step 3: Roll Out the Dough
-
Once your dough has chilled, preheat your oven to 350°F. Take the dough out of the fridge and place it on a sheet of parchment paper. Place another sheet of parchment on top and roll it out gently until it’s about 1/4 to 1/2 inch thick. If the dough feels too cold, let it sit for about 10 minutes to soften slightly.
-
Using a 3-inch cookie cutter, cut out as many cookies as you can, making sure to keep them close together. Transfer the cookies to a lined baking sheet, spacing them about two inches apart. Pop them back into the refrigerator to chill for another 10 minutes so they don’t lose their shape while baking.
Step 4: Bake the Cookies
-
Before placing the cookies into the oven, score the tops gently with a fork, making lovely little lines. Bake for about 11 to 13 minutes. The cookies should feel firm to the touch but will have no color on the edges. Once done, allow them to cool on the baking sheet until they reach room temperature.
Step 5: Assemble the Alfajores
-
When the cookies are cool, flip half of them upside down on a clean surface. Fill a piping bag with the luscious manjar blanco and pipe a generous amount on each of the flipped cookies. If you don’t have a piping bag, you can spoon the filling onto the cookies. Gently top each filled cookie with another one, press lightly, and then roll the sides in sifted powdered sugar to finish.
-
Store your wonderful alfajores in an airtight container for about 3 to 5 days. Watch them disappear!
Note
- Chill Your Dough: A well-chilled dough is your best friend. It makes rolling and cutting a breeze.
- Experiment with Flavors: Add some almond extract or replace a bit of flour with ground nuts for a delightful twist.
- Make Them Ahead: If you can, prepare the cookies and filling a day in advance. They deepen in flavor over time!
- Use Quality Ingredients: Since few ingredients make up this recipe, a good-quality butter and real vanilla extract will elevate the flavor.
- Fillings Galore: Don’t be afraid to try variations. Chocolate, fruit preserves, or even flavored butters can be delightful alternatives to manjar blanco.
