Mama Living Abroad

I have decided to share this recipe during the “nostalgic recipes week” of my blog. You are probably thinking to yourself: hey Rachel, you grew up in Israel, this is a South American recipe! How can it be a nostalgic recipe for you? So, in middle school, I had a good friend whose family came from Uruguay. She introduced me to the most delicious thing – Dulce de Leche. This caramel-like delicacy is so amazing, it can be used as a sauce, or a spread, and it makes the best sandwich cookies- Alfajores. They are so soft; they will melt in your mouth! This recipe was given to me by my mother-in-law.

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alfajores cookies on a rack

Alfajores Cookies

The best sandwich cookies- Alfajores. They are so soft; they will melt in your mouth!
Kosher, Pareve
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Course: Dessert
Cuisine: South American
Keyword: South American treat
Servings: 20


  • 7 oz (200 grams/1 stick+6 tablespoons) butter at room temperature
  • 1 1/4 cups (150 grams) powdered sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • zest from one lemon
  • 2 cups (280 grams) all-purpose flour
  • 1 1/2 cups (210 grams) cornstarch
  • 2 teaspoons (12 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1 jar of Dulce de Leche
  • 1 cup (100 grams) shredded coconut unsweetened


The cookies:

  • In a mixer bowl fitted with the paddle attachment, beat butter and powdered sugar on medium speed until light and fluffy, approximately 3 minutes.
  • Add in egg yolks, vanilla, and lemon zest. Mix until just combined. Reduce speed to low.
  • Sift and mix flour, cornstarch, baking powder, and baking soda in a separate bowl, and then add to the mixture. Process just until a uniform dough is obtained.
  • Flatten the dough into a disc and put it in a plastic bag/wrap. Refrigerate until 30 minutes.
  • Preheat oven to 350°F/180°C.
  • On a lightly floured surface (or between 2 pieces of parchment paper) roll the dough to a ¼-inch (½ cm) thickness. Cut into circles using a cookie cutter.
  • Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, until the cookies begin to brown at the edges and are still very light in the center. Cool completely before filling.

The finish:

  • Spread half of the cookies with dulce de leche (approximately a teaspoon for each cookie). Cover with remaining cookies to make sandwiches.
  • Press the cookies gently so that the spread peeks out of the edges. If you like more dulce de leche then you can spread it on all sides of the sandwich.
  • Roll the edges of the cookies in shredded coconut.
  • Store cookies at room temperature in an airtight container.

Tips and Tricks:

  • The cookies are better after a day.
  • When making the dough, if it feels dry, add cold water or milk, a little at a time.
  • Mix the dough just until the ingredients are combined. If mixed for too long, the cookies can turn out too dry!