Argentine Dulce De Leche Cookies are delicious Argentinian cookies. 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! (This website is no longer available)
How to Make Argentine Dulce De Leche Cookies
We are talking about a shortbread-ish 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!
Alfajores de Maizena
1 cup cornstarch
¾ cup all-purpose flour
½ t. baking soda
1 t. baking soda
8 T. butter
⅓ 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 cornstarch, 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 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 it's about ⅛-1/4 of an inch in thickness. The dough might get a little crumbly, but 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 resmash 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.
Delish!
Do you have a favorite Cookie from a different country? Share and leave a comment below.
Our Baking Essential List:
- For baking casseroles, we use Glass Baking Dishes. I especially like the dishes with lids so leftovers can be transferred straight to the fridge.
- Silicone Kitchenware is my favorite because they don't scratch my cookware and are super easy to clean!
- To prepare all of those ingredients a Glass Cutting Board is a must. We even keep ours on our counter at all times.
- This Knife Set will also become your favorite! They cut beautifully and with the hollow design of the knife, food doesn't stick 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