Argentine Dulce De Leche Cookies are a delicious Argentinian cookie. This easy to follow cookie recipe will become one you make over and over again.
Hey guys! I am so excited to be guest posting today! Normally you will find me over on RADmomCOOLkid where my sister in law, Briton, and I lay down all of our favorite recipes, crafts, and thoughts on being mamas!
To give you a little bit of background on myself; I am a Utah native, born and raised. I have been married for just over 3 years and have a 2-year-old daughter. I love anything outdoors and I especially love all things latino. Yeah, I know. That sounds weird. But, I lived in Argentina for 18 months and fell completely in love with the culture! It is so warm and friendly. I totally feel like an Argentine at heart.
Here’s an example. Had the USA won the world cup, it would have been awesome. BUT… you would not have seen parties in the streets or the national anthem being sung from every window. It’s just not our style. However, if Argentina had won…. I can guarantee you it would have been a huge party for days. And days. And days. I love that.
They didn’t win….. sigh. A moment of silence, por favor.
But, to celebrate Argentina in the finals of the World Cup, we made one of our favorite Argentine treats. Alfajores de Maizena.
We are talking a shortbread-esque sandwich cookie with creamy dulce de leche (caramel) in the middle and then rolled in coconut. It is am.az.ing. And seriously easy. Here’s what ya need!
1 cup corn starch
¾ cup all-purpose flour
½ t. baking soda
1 t. baking soda
8 T. butter
1/3 cup sugar
2 egg yolks
1 ½ T. lemon juice
¾ t. vanilla
1 can of dulce de leche (found in the cooking aisle next to sweetened condensed milk)
1 cup shredded coconut
First, combine the corn starch, flour, salt, baking powder and baking soda in a bowl and mix it together.
Then, cream the butter and sugar with your mixer.
Add the eggs, lemon juice, and the vanilla.
Once it is well mixed, slowly add the powder mixture.
After the dough has been refrigerated, preheat the oven to 350 degrees. Roll the dough out till its about 1/8-1/4 of an inch in thickness. The dough might get a little crumbly, that’s totally fine. Just mash it back together where it’s needed. Take a round cookie cutter, or if you’re me, use a sippy cup. I know. I’m classy. Cut circles out and place them on a parchment-lined cookie sheet. You can remash and roll the dough out a few times. You should get around 24 cookies out of it.
Bake the cookies for 12 minutes. You will know they are done when the edges turn a golden brown. After letting the cookies cool, slather dulce de leche on a cookie and sandwich it with another.
Then, roll the edge of it in the coconut.
You can dust the tops with powdered sugar, or just eat them as they are.