Rosemary Alfajores Cookies

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.  

Be sure to save any leftover rosemary sprigs for a deliciously herby infused olive oil or this all-purpose spray.

Makes 24 sandwich cookies

Ingredients

• 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

Directions

1. 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.
2. 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.  
3. 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. 
4. 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.
5. Bake for 8 minutes, rotating halfway through. Cool completely on the pan.
6. 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.