Description
A recipe for traditional Spanish shortbread cookies filled with dulce de leche.
Ingredients
Scale
- 225 g all-purpose flour
- 115 g unsalted butter, softened
- 100 g granulated sugar
- 1 large egg yolk
- Zest of 1 lemon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- Pinch of salt
- 200 g dulce de leche
- Powdered sugar for dusting
Instructions
- Beat the softened butter and sugar together until light and fluffy.
- Mix in the egg yolk and lemon zest.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat your oven to 175 C (350 F). Line baking sheets with parchment paper.
- Roll the chilled dough out to about 5 mm thickness. Use a round cookie cutter (about 5 cm diameter) to cut out shapes.
- Place the cutouts on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet.
- Once cool, spread a layer of dulce de leche on the flat side of one cookie and top with another cookie to form a sandwich.
- Dust the assembled alfajores generously with powdered sugar.
Notes
- For a richer flavor, toast the flour lightly before using it in the recipe.
- If the dough is too sticky after chilling, lightly dust your work surface with flour.
- Store finished alfajores in an airtight container at room temperature.
- Prep Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18
- Sodium: 50
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: Andalusian Alfajores, Spanish cookies, dulce de leche, shortbread, cinnamon cookies