Christmas Cookie Alfajores

Recipe Image

This dulce de leche-filled confection popular in South America is sure to satisfy your holiday sweet tooth. Bust out the cookie cutter shapes for this one to add your own personal flair.

Best served

In massive batches with friends and family while you reminisce about the good ol' days. If you're a chocaholic, pair it with our Spiked Hot Chocolate.

Recipe

Featured Ingredient: Dulce de leche

  • 4 cups all-purpose flour
  • ¾ cup confectioner's sugar plus ¼ cup for dusting after baking
  • ½ tsp salt plus extra for dulce de leche
  • 2 cups unsalted butter, cut into ½-inch square cubes
  • 4 tsp vanilla extract, divided
  • 1 can condensed milk
  1. Place flour, sugar and salt in a stand mixer and combine. Add cold butter cubes one at a time and incorporate until dough is blended together, adding 2 tsp vanilla when about halfway through the butter.
  2. Roll out dough between parchment paper until ⅛-inch thick. Refrigerate for at least 1 hour (longer refrigeration will add to the flavor).
  3. Make the dulce de leche. Pour the condensed milk into a Pyrex dish.
  4. Prepare a hot water bath by placing the Pyrex dish in a larger baking dish, leaving at least an inch around all sides of the Pyrex dish. Fill the outer pan with hot water to a depth of 1 inch. Cover entire outer pan and Pyrex with foil and bake at 425°F for 2½ hours. 
  5. Remove from oven and carefully remove foil, allowing steam to escape, and sprinkle salt lightly on top. Add 2 tsp vanilla and beat with wire whisk in the Pyrex dish until creamy. Chill in the refrigerator for at least an hour.
  6. Use cookie cutters to cut dough into desired shapes (ideally 1 to 1½ inches across) and bake on parchment paper at 350°F for approximately 10 minutes.
  7. Cool and place a small amount of dulce de leche on 1 side of cookie. Top with another cookie and dust confectioners' sugar on both sides. Repeat with remaining cookies.