Hi all – long time no see! We were off on holiday the last week; but don’t worry, we’re back – and looking forward to an exciting 2012. But before we can fully begin, there are a few remnants, mainly in the form of desserts, from the holiday and New Years festivities that we need to clean out. So here’s one more cookie recipe. Shhh…we’ll start our New Years healthy eating and living resolution next week.

I first came across this cookie in Peru a few years ago. The cookie has sweet, creamy dulce de leche sandwiched between two rich, buttery shortbread-type biscuits. The fillings I’ve seen are usually dulce de leche; but I have come across jam-filled alfajores. So if you can’t find canned dulce de leche in your grocery store, jam is a good alternative. And for the daring bakers, after you assemble the cookie sandwiches, dip it all in chocolate!


  1. Preheat oven to 350F. Line a baking sheet with foil or parchment paper.
  2. In a large bowl, cream together the butter and sugar with an electric mixer until pale and fluffy.
  3. Gradually mix in the egg, egg yolk and vanilla until combined.
  4. In another bowl, mix together the flour, cornstarch, baking powder and salt until combined.
  5. With the mixer on low speed, or by hand, add the flour mixture in batches into the butter mixture until a dough forms.
  6. Place the dough on wax paper, parchment paper or foil.
  7. Roll out the dough to 1/8″ thickness.
  8. Place the dough onto a platter and freeze for 2-3 minutes, until it slightly hardens.
  9. Using a 2″ round cutter, cut out 48 cookies.
  10. If necessary, refreeze the dough between cuttings if it gets too soft to handle.
  11. Place cookies onto lined sheet.
  12. Bake for 8-10 minutes. Do not over-bake or let the cookies become golden.
  13. Transfer the cookies to a rack to cool completely.
  14. To assemble, scoop a desired amount of dulce de leche and spread onto the bottom of a cookie. Top with another cookie to make the sandwich.

Cook’s Notes

The dulce de leche is quite sweet so I reduced the amount of sugar to 1/3 cup when I made them.

Whenever you’re handling cookie dough that needs to be rolled out and cut, work on top of a sheet of foil or parchment paper. This allows you to easily move the sheet of dough onto a plate and into the fridge to be cooled.

I actually don’t have any cookie cutters. For this recipe, I used the cap of a bottle of oregano. The cap was approximately 2″ in diameter. Be careful, if you apply too much pressure when cutting the dough, the dough can get suctioned into the cap, making it difficult to take out unless you break up the dough. Instead, apply a medium amount of pressure so you see the perforation of the round into the dough; and then you can peel the cut shape out of the sheet.