Seeing how dulce de leche is of Latino origins, it’s only natural that these alfajor gems of cookies stem from the same place.
Fun fact of the day? These typical Latino cookies are of Arab origin; that’s right: Arab 🙂
The proof is in the name: alfajor comes from (الفاخر) which literally translates to “the luxurious one.”
It’s not far-fetched at all, the Muslims conquered modern day Spain and settled there for quite a bit, so it’s only natural that we have created our own mark in its culture.Back to the cookie: when I came across the recipe for condensed milk cookies on En Mi Cocina Hoy, I was a bit skeptical of how easy the procedure was for such a pretty cookie.
Making it was a real breeze, so easy and delightful.
I couldn’t imagine it in any other way than sandwiched with dulce de leche, but they are very good by themselves, and I would imagine they would be equally delicious sandwiched with jam or nutella.
(Home-made dulce de leche here.)
2 cups flour
1 tsp baking powder
pinch of salt
80g (6 or 7 Tbsp) cold butter
1 teaspoon vanilla
175 grams of condensed milk (about half a can)
1-3 Tbsp water (if necessary; I did not use)
dulce de leche, to sandwich the cookies
In a food processor bowl place the flour, baking powder and salt, pulse to combine.
Add the diced butter and pulse until crumbs form.
Add condensed milk, (a little less than half the can), and the vanilla.
Pulse to form a soft dough. Add water if necessary to form the dough.
Refrigerate for 30 minutes.
Preheat oven to 375F.
Flour the counter and roll the dough until 3-4 mm thick.
Cut with cookie molds and place on baking sheet coated with silicone paper, aluminum foil or buttered.
Bake for 8-10 minutes until bottom is starting to get golden brown and the surface is still white.
Remove from oven and let stand on the baking sheet for 3-5 minutes, move to a wire rack and let cool completely.
When cookies have cooled completely, spread the bottoms of half of the cookies with dulche de leche; sandwich together with remaining cookies.
Store in an airtight container for up to 2 days.
Just before serving, lightly sprinkle with confectioners’ sugar, if desired.