Enjoy a taste of Argentina with our Dulce De Leche cookie recipe! These rich and creamy cookies are perfect for any occasion. Learn how to make them!
Welcome to a delicious journey into the heart of Argentine cuisine with a delightful guest post from Rad Mom Cool Kid! (site no longer available)
Today, we're excited to share a recipe that will transport your taste buds to Argentina with every bite: Dulce De Leche Cookies.
We're talking about shortbread cookies with creamy dulce de leche (caramel) in the middle, rolled in coconut. They're amazing!
Let's get baking and enjoy a sweet treat that everyone will love.
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Ingredients:
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- 1 cup Cornstarch
- ¾ cup All-Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 8 tablespoons Butter
- ⅓ cup Sugar
- 2 Egg Yolks
- 1 ½ tablespoon Lemon Juice
- ¾ teaspoon Vanilla Extract
- 1 can of Dulce De Leche
- 1 cup Shredded Coconut
Dulce De Leche can be found in the cooking aisle next to sweetened condensed milk.
Cookie Dough Instructions:
Combine cornstarch, flour, salt, baking powder, and baking soda in a large bowl and mix it together.
In a mixer, cream the butter and sugar.
Add eggs, lemon juice, and vanilla.
Once well combined, slowly add the powder mixture to the mixing bowl.
Place the bowl of cookie dough in the refrigerator, and chill for an hour or until firm.
Bake:
Preheat the oven to 350 degrees.
Roll the dough out till it's about ⅛-1/4 of an inch in thickness. If the dough gets a little crumbly, simply smoosh it back together.
Take a round cookie cutter, cut circles, and place them on a parchment paper-lined baking sheet.
Resmash, any leftover dough and reroll. You should get around 24 cookies.
Bake the cookies for 12 minutes, or until the edges turn golden brown.
Let the cookies cool completely on a wire rack.
Once cooled, 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 eat them as they are.
These dulce de leche sandwich cookies are delicious and perfect for any celebration!
Storage:
Store cookies in an airtight container in the refrigerator for up to 3 weeks.
Alfajores Dulce De Leche Cookies Recipe Printable Instuctions
Equipment
- Mixer
- Cookie Sheet
- Wire Cooling Rack
Ingredients
- 1 cup Cornstarch
- ¾ cup All-Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 8 tablespoons Butter
- ⅓ cup Sugar
- 2 Egg Yolks
- 1 ½ tablespoon Lemon Juice
- ¾ teaspoon Vanilla
- 1 can of Dulce De Leche
- 1 cup Shredded Coconut
Instructions
Cookie Dough Instructions:
- Combine cornstarch, flour, salt, baking powder, and baking soda in a large bowl and mix it together.
- In a mixer, cream the butter and sugar.
- Add eggs, lemon juice, and vanilla.
- Once well combined, slowly add the powder mixture to the mixing bowl.
- Place the bowl of cookie dough in the refrigerator, and chill for an hour or until firm.
Bake:
- Preheat the oven to 350 degrees.
- Roll the dough out till it's about ⅛-1/4 of an inch in thickness. If the dough gets a little crumbly, simply smoosh it back together.
- Take a round cookie cutter, cut circles, and place them on a parchment-lined cookie sheet.
- Resmash, any leftover dough and reroll. You should get around 24 cookies.
- Bake the cookies for 12 minutes, or until the edges turn golden brown.
- Let the cookies cool completely on a wire rack.
- Once cooled, 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 eat them as they are.
Notes
Nutrition
Our Baking Essential List
- We use Glass Baking Dishes for baking casseroles. I especially like the dishes with lids because leftovers can be transferred straight to the fridge.
- Silicone Kitchenware is my favorite because they don't scratch my cookware and is easy to clean!
- A Glass Cutting Board is a must to prepare all of those ingredients. We even keep ours on our counter at all times.
- This Knife Set will also become your favorite! The knives cut beautifully, and the hollow design prevents food from sticking to the blade.
love2dream
I am really hoping that these are the ones my hubby remembers from his mission in Uruguay. I've tried several recipes but though he says they are good, they haven't been exactly right. His were dipped in chocolate, no coconut. Fingers crossed!
angie
these look festive and mighty tasty
Jessicaj
Oh yum! These cookies look amazing! And so pretty too 🙂
Laurie
OOoooo! Looks like something I'd really like. Pinning!
Katherines Corner
I didn't realize you were in Utah too ♥ This looks yummy! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Marianne
OH, my these look scrumptiously yummyLicious!! And I love the way your photographed them.
Blessings for a lovely day,
Marianne
Alayna @AlaynasCreations
Mmmmm...looks so good!
Thanks for sharing with us at the #HomeMattersParty Can't wait to see what you share next!
Lorelai @ Life With Lorelai
Oh, these look SO GOOD! We would leave the coconut off at our house, but otherwise...YUMM!
~Lorelai
Life With Lorelai