Our Alfajores Cookies consist of dulce de leche sandwiched between two buttery shortbreads. We added some fresh rosemary to the shortbread dough to add a little extra kick of flavor to these classic Spanish cookies. Our photographer John said these cookies were the absolute best thing he’s eaten at Imperfect! We eat a lot of cookies here, so that says a lot.
Makes 24 sandwich cookies
- ¾ cup (1 ½ sticks) unsalted butter
- ¾ cup granulated sugar
- 3 egg yolks
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 1 ¼ cup corn starch
- 1 ¼ cup all purpose flour
- 1 tsp baking powder
- 2 tbsp minced fresh rosemary
- 1 cup dulce de leche
- Cream together butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing until completely incorporated each time. Add vanilla extract and mix well.
- Scrape sides of bowl with a rubber spatula and add cornstarch, all purpose flour, baking powder, salt and rosemary. Beat on low until soft dough forms. Do not overmix.
- Divide dough in two equal parts and flatten each part into discs. Wrap each disc tightly with beeswax wraps or parchment paper. Chill for an hour.
- Preheat oven to 350℉. Roll dough out on a lightly floured surface to ¼ inch thick. Use a circle cookie cutter to cut dough and place on prepared baking sheets.
- Bake for 8 minutes, rotating halfway through. Cool completely on the pan.
- Pipe dulce de leche onto half of the cookies. Place the other half of the cookies on top of the dulce de leche to form sandwiches.
Recipe Notes and Variations
- If you loved these Rosemary Alfajores Cookies, be sure to check out the rest of the sweet treats in our Cookies From Around the World series like our Kourabiedes.