Alfajor de Maicena Recipe
This Alfajor de Maicena Recipe (also known as Alfajores) are soft shortbread-like cookies filled with sweet and creamy dulce de leche; these are not just super easy to make, but they require pretty simple ingredients and taste amazingly good!
What are Dulce de Leche filled Cookies or Alfajores de maicena?
Alfajores are a type of Shortbread cookies found in South America, in countries like Argentina, Peru, Colombia, Ecuador, Paraguay among others, and are seen in many forms and flavors. One of them are the traditional shortbread alfajores, made out of melt-in-your-mouth cookies, and filled with creamy and sweet Dulce de Leche. Some, also add desiccated coconut around the cookies, sticking its with the dulce de leche filling.
This alfajor de maicena recipe is adapted from a recipe given to me by a very good Argentinian friend; we used to live in the same city and she used to bring them at every dinner, barbecue and party we made, they were always a hit, with children and adults alike! I adapted the recipe a bit, but in essence it’s the same.
Essential Ingredients for this Alfajor de Maicena recipe
These cookies are not just easy to make, but also require pretty simple, everyday ingredients:
Unsalted butter: At room Temperature. Improves the moisture and flavor of your cookies.
Sugar: helps sweeten your cookies
Eggs: gives structure to your batter
Vanilla extract: compliments the favor of your dulce de leche
Lemon zest: balances your cookie sweetness and gives a slight tangy taste
Corn starch: softens and lightens the texture of your cookies
All purpose flour: Adds structure to the batter
Dulce de Leche: It’s the creamy and sweet filling of your cookies
Some tips for the perfect Dulce de Leche filled Cookies
Dulce de Leche:
If you’re using store bought Dulce de Leche and you find it’s too runny, you can thicken it by mixing 1 Tablespoon cornstarch and 3 Tablespoons milk, until no lumps are visible. Then, over a medium sized bowl, heat the Dulce de leche until softened, add the milk mixture and cook in medium heat for 5 minutes. Remove from heat and let cool completely before using.
You can also make your own Dulce de Leche with condensed milk (here’s a recipe for homemade Dulce de Leche) and bake it until it’s thick enough to spread (the more you bake it, the thicker it becomes). It’s actually pretty simple to make, with just one ingredient, although it takes some time to bake. Make it ahead of time and store it for up to three weeks refrigerated.
Over beating the dough:
After adding the flour, do not over beat your dough for it could become crumbly! Beat until dough just comes together
Overworking the dough:
While rolling the dough, use the least flour possible (or none at all!), and try not over working it. Try kneading it just enough until it stops being sticky. If it feels dry, you can add a bit of cold milk or water, bit by bit, just until the dough comes together.
Refrigerating the dough:
This is a crucial part of this recipe, so don’t skip it! otherwise the dough will be too soft and sticky to be able to roll it.
Filling with Dulce de leche:
When filling your cookies, use a pastry bag, pipe a dollop in the center of the bottom part of your cookie and press slightly with your top cookie, until the Dulce de Leche just reaches the edge of your cookies.
How to make Alfajores Cookies
Over a mixing bowl of a stand mixer and with the paddle attachment, cream butter and sugar on medium speed, until light and fluffy, around 2-3 minutes. Add vanilla extract, lemon zest and eggs, and mix until just combined
In a separate, medium bowl, whisk the dry ingredients (corn starch and plain flour). Add to your butter mixture, and mix on low until dough just comes together. Do not over beat!
Wrap in plastic the cookie dough and refrigerate for 2 hours. In the meantime, line 3 baking sheets with parchment paper and set aside.
Pre-heat oven to 350 F. Remove plastic wrap and roll dough in a lightly floured surface with a rolling pin, with as little flour as possible; your dough will have a crumbly texture, so you need to press it together and continue rolling it to 6 mm thickness. If the dough is too dry, add a bit of cold water and milk, just until it comes all together. Cut your cookies with a 2 inch round cookie cutter. Place cookies in your prepared baking sheet.
Bake for 7 minutes, or until the bottom of your cookie is lightly gold, and let cool for a couple of minutes in the cookie sheet, then transfer to a wire rack and let them cool completely before filling them
Pipe a bit of dulce de leche filling over your first cookie, then place a second cookie on top, pressing slightly until the Dulce de Leche just reaches the edges. Dust with powdered sugar and enjoy!
Storing these delicious cookies
You can make this Alfajor de Maicena recipe a day or two ahead of time, and store them in a air tight cookie can before filling them with Dulce de Leche the next day.
Store them in an airtight container away from any heat sources.
Follow this link for more cookie recipes, or follow the links below for some of my favorites:
Sugar Cookie Bars with Cream Cheese Frosting
Chocolate Cranberry Oatmeal Cookies
If you make this recipe, please be sure to give it a star rating and leave a comment, and follow me on Instagram, tagging #sweetfixbaker to see all of your creations
Dulce de Leche filled Cookies (Alfajores)
Ingredients
- 3/4 C unsalted butter room temperature
- 2/3 C granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- zest of 1 lemon
- 2 C corn starch
- 1 C all-purpose flour
- Dulce de Leche store bought or homemade*
- pinch of salt
- Powdered sugar for dusting
Instructions
- Over a mixing bowl of a stand mixer and with the paddle attachment, cream butter and sugar on medium speed, until light and fluffy, around 2-3 minutes. Add vanilla extract, lemon zest and eggs, and mix until just combined
- In a separate, medium bowl, whisk the dry ingredients (corn starch and plain flour). Add to your butter mixture, and mix on low until dough just comes together. Do not over beat!
- Wrap in plastic the cookie dough and refrigerate for 2 hours. In the meantime, line 3 baking sheets with parchment paper and set aside.
- Pre-heat oven to 350 F. Remove plastic wrap and roll dough in a lightly floured surface with a rolling pin, with as little flour as possible; your dough will have a crumbly texture, so you need to press it together and continue rolling it to 6 mm thickness. If the dough is too dry, add a bit of cold water and milk, just until it comes all together. Cut your cookies with a 2 inch round cookie cutter. Place cookies in your prepared baking sheet.
- Bake for 7 minutes, or until the bottom of your cookie is lightly gold, and let cool for a couple of minutes in the cookie sheet, then transfer to a wire rack and let them cool completely before filling them
- Pipe a bit of dulce de leche filling over your first cookie, then place a second cookie on top, pressing slightly until the Dulce de Leche just reaches the edges. Dust with powdered sugar and enjoy!
