Valentine’s Day is long gone, but that doesn’t mean you can’t spoil your #bae with these Peruvian Dulce de Leche cookies. These cookies are crumbly-melt-in-your-mouth goodness, and nothing short of addictive. #Can’tStopWon’tStop.
So these aren’t exactly ‘healthy’… but who said you couldn’t indulge every once in a while?
Anyways, I’m pretty sure my mom is going to murder me when she see’s her recipe on here… But to be honest it’s too good to not share. (Sorry Mom..?.) And to all of her friends who have asked for the recipe… You’re welcome! These cookies have a really special place in my heart because it’s the first cookie recipe my mom taught me. ❤️
Alfajores can be a little tricky because the dough isn’t your typical roll-out cookie dough, they’re more delicate and you don’t use flour when rolling them out. I’ve tried making this recipe with gluten free flours and it just doesn’t work. I even tried using Cup for Cup and the cookies were just too delicate and crumbled in my hands when it came down to filling them. If anyone tries this recipe with a gluten free flour, let me know what works or what didn’t work for you! Just leave me a comment below!
These alfajores have a crumbly melt-in-your-mouth butter cookie and Dulce de Leche filling. Anyone who has been lucky enough to try one can agree that they’re addictive. You can’t just have one. When I make these at home my brothers hover over my mom and I while we fill them. They always get away with stealing a couple before they’re ready.
Dulce de leche is sweetened condensed milk that is heated for a long period of time, which allows the sugars to caramelize in what is known as the Maillard reaction. The Maillard reaction is a nonenzymatic reaction that is responsible for the browning and caramelization of the sugar in the condensed milk. The Maillard isn’t really a single chemical reaction, rather a series of chemical reactions between the amino acids and reducing sugars. Maillard reaction can occur at room temp, however caramelization happens at much higher temperatures. The end result is always that beautiful brown caramel color. ? Just in case you were curious..
Dulce de leche is GOOD. Like. SO GOOD!
The left over dulce leche never lasts more than a couple of hours at my house and it’s devoured by the spoonful.
(*cough* Mom *cough*)
Also, can I add that these cookies are so, SO cute! ?
There’s no better way to show someone you care than to cook for them and spoil them with treats like these!
Don’t just spoil your #bae on Valentine’s Day
Alfajores con Dulce de Leche
Peruvian Dulce de Leche Cookies
Recipe makes about 24 sandwich cookies
- 1 cup all purpose flour , 150 g
- 1 cup corn starch , 125 g
- 6 tbsp powdered sugar
- 3/4 cup butter ,150 g
- 1 cup Dulce de Leche
Sift flour, corn starch, and powdered sugar together.
In a food processor, add butter and all of the sifted ingredients, pulse until the ingredients are homogenized. The mixture should look crumbly, but not unified into a ball of dough.
Using your hands knead the dough until completely unified and no longer crumbly. Wrap dough in plastic wrap and chill for at least 1 hour.
Preheat the oven to 300F. Roll out the cookie dough to about 1/4th of an inch thick, and cut out cookies.
Bake the cookies until they are barely starting to brown.(~20 mins) Remove from oven and allow them to cool completely before filling with dulce de leche.
Sprinkle with powdered sugar and enjoy!
Pro Tip: Roll out the cookie dough between two sheets of plastic wrap. It prevents the dough from sticking to the table or the rolling pin.
*These should be stored in an air tight container to avoid getting stale. I'm not entirely sure how long they're good for because they never make it past 2 days at my house.