Addicting Argentine Alfajores: Chocolate-Covered Shortbread Cookies with Dulce de Leche Filling

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while keeping the texture rich.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Caramel sauce offers a similar flavor profile.

Sift together 120 grams of all-purpose flour, 128 grams of cornstarch, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda in a large bowl.

If using unsalted butter, add 1/4 teaspoon of salt; if using salted butter, skip this step.

In another large bowl, add 8 tablespoons of softened butter and beat until creamy.

Gradually add 60 grams of powdered sugar to the butter, mixing slowly to avoid a sugar cloud.

Add 2 egg yolks one at a time, mixing well after each addition.

Mix in 1 teaspoon of vanilla, 2 tablespoons of milk, and the zest from 1 orange until well incorporated.

Add the flour mixture to the wet ingredients and mix until combined, being careful not to overmix.

If the dough is too sticky, add an additional tablespoon of flour as needed.

Remove the dough from the bowl and wrap it in plastic wrap, forming it into a disc.

Chill the dough in the refrigerator for at least 1 hour or overnight to firm up.

If the dough is too firm after chilling, let it sit at room temperature for about 30 minutes before rolling out.

Preheat the oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper.

Roll out the dough on a floured surface to about 1/4 inch thick.

Use a 2-inch cookie cutter to cut out circles and place them on the prepared baking sheets.

Bake the cookies for 10-12 minutes until lightly golden, then cool completely.

Spread a layer of dulce de leche on the flat side of one cookie and top with another cookie to form a sandwich.

Melt chocolate and shortening together, then dip the cookies partially in the chocolate or coat them completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens