Randy Mayor; Lydia DeGaris-Pursell
15 servings (serving size: 1 cookie sandwich)

Alfajores, these crisp wafer cookies, are filled with caramelized sweetened condensed milk. Although you often can find a full-fat version of this product at Hispanic markets, we've made our own lower-fat version.

How to Make It

Step 1

Sift flour and 3/4 cup sugar together twice. Place flour mixture, butter, and egg yolk in a large bowl; beat with a mixer at low speed 3 minutes (dough will be crumbly). Turn dough out, and knead until combined. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 30 minutes or until firm.

Step 2

Preheat oven to 350°.

Step 3

Working with 1 dough portion at a time, unwrap dough and place on 2 sheets of overlapping plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough into 15 circles with a 2-inch biscuit cutter. Repeat procedure with remaining dough. Place dough circles 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 7 minutes (should not brown). Cool on a wire rack.

Step 4

Gently spread 1 teaspoon of Caramelized Condensed Milk onto each of 15 cookies, and reserve the remaining caramel for another use. Gently top with remaining cookies. Sprinkle the cookies with 3 tablespoons powdered sugar.

Step 5

(Totals include Caramelized Condensed Milk)

Ratings & Reviews

bakenmama's Review

August 17, 2011
Have not tried them but thought i'd post the dulce de leche Ingredients 1 (14-ounce) can fat-free sweetened condensed milk Preparation Preheat oven to 400°. Pour milk into a 9-inch pie plate, and cover with foil. Place pie plate in a shallow roasting pan. Add enough hot water to pan to come halfway up sides of pie plate (about 4 cups). Bake at 400° for 1 1/2 hours, adding additional water as needed (about 2 cups). Carefully remove pie plate from water. Uncover, and stir milk with a whisk until smooth. Milk should be golden brown. Viviana Carballo, Cooking Light MAY 2004

JeninMT's Review

December 31, 2011

dalevine1023's Review

December 18, 2011

KellyDiff's Review

November 28, 2011
I thought these were good, but not fantastic. The cookies were a little bit on the dry side. I made the dulce de leche using the stovetop method: put the unopened can in a saucepan, making sure water completely covers the can (you need to check this throughout the cooking process), and simmer for 3 hours. Another thing I did, b/c I thought it easier than rolling out the dough and cutting circles was to chill the dough in a log, and then cut 1/8 in. slices - easy!

jujabbo's Review

December 01, 2008
I loved these cookies! I am doing a cookie party and these cookies came into my mind as one of the best cookie recipes I have made. I love the Caramelized Condensed Milk! I guess the problem is that the online recipe does not tell you how to make the milk. I have the magazine and it tells you how to make it.