Alfajores Caramel Sandwich Cookies




2 dozen




  • 1 cup (2 sticks) Challenge Butter, softened
  • ¾ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ¼ cups dulce de leche
  • confectioner’s sugar (optional)
  • shredded coconut (optional)
  • melted chocolate (optional)


  • 1

    Cream butter and sugar. Blend in vanilla, and then blend in flour to form stiff dough.

  • 2

    Divide dough into two gallon-sized plastic food storage bags, roll to ¼-inch thickness and square-off edges with dough scraper, ruler or other straight edge. Chill until firm.

  • 3

    Preheat oven to 350º F.

  • 4

    Cut bag at seams and uncover top of dough. Cut dough with 1¾-inch round or fluted cookie cutter. Dough scrapes can be reformed and placed within the cut bag for rerolling (chill if necessary.)

  • 5

    Place cookies on ungreased cookie sheet. Bake 12-15 minutes or until edges are slightly browned.

  • 6

    Allow cookies to cool. Put about 1½ to 2 teaspoons dulce de leche on flat side of half the cookies, top with plain cookies placed flat side down. Twist cookies to spread filling evenly.

  • 7

    Optional variations: The sides of the cookies can rolled in shredded coconut or cookies can be dipped in or drizzled with melted chocolate, or sprinkled with additional powdered sugar just before serving.

  • 8

    Store in airtight container.

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