Look at this hot mess. There is dulce de leche running wild all over my alfajores. I almost totally scrapped this project-maybe stretched into a Test Kitchen Tuesday fiasco because these babies are MESSY.
But, and it’s a big but, then I tasted one and oh man, these buttery shortbread cookies filled with sweet caramel were AMAZING.
So, I know they look crazy, but they taste so so good. Maybe use a little bit less dulce de leche and definitely wait until the cookies are cool to put the caramel in the middle.
Alfajores adapted from foodnetwork.com
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup powdered sugar
- 2 sticks unsalted butter at room temperature
- Dulce de Leche
Take all purpose flour, whole wheat flour, and sugar for a spin in the food processor. This eliminates your need to sift. Cut up the butter into chunks and whip in the food processor while it’s running. Process until dough comes together. Remove from food processor, wrap in plastic and refrigerate for an hour.
Remove from refrigerator. Dust work surface with flour and roll dough out about 1/8 inch thick. Cut out cookies. I used a pumpkin cutter, you can use a round cutter or really whatever you feel like. Try to make sure you have an even amount of cookies because we are making sandwiches.
Bake at 350 degrees for 10-12 minutes. Remove from oven and allow to cool completely. Spread the inside of one cookie with dulce de leche and place another cookie on top. Enjoy!