This recipe has many variations, some countries use coconuts as a topping and disregard the powder sugar, some people use Nutella or cajeta. But back in El Salvador these are the ones I grew up eating, when I was a little girl I wonder what was that which tasted like little drops of heaven? One of the reasons I learned how to bake so I could do this things myself! Haha


  • – 1 can of dulce de leche, La Lechera
  • – 1 cup cornstarch
  • – ¾ cup all-purpose flour
  • – 1 tsp baking powder
  • – ½ tsp baking soda
  • – ¼ tsp salt
  • – 8 tbsp (1 bar) unsalted butter
  • – 2/4 granulated sugar
  • – 2 egg yolks
  • – ½ tsp vanilla extract


These ones take time, what they’re TOTALLY worth it! Do not place two baking sheets at the same time, it’s better to bake one at a time in the middle rack (make sure it’s the middle one). I usually do this recipe the old fashion way with no electric mixer, but you can use it if you one, tastes the same.


  1. Line up two baking sheets with parchment paper.
  2. In a small bowl mix the dry ingredients (first 5).
  3. In a medium bowl combine the butter and sugar (use the electric mixer with paddle attachment or a fork and your hand). If you use a mixer make sure to stop it every few seconds to scrape down the sides of the bowl. Mix until light in color and fluffy.
  4. Add the rest of the ingredients (except the dry ingredients) one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients (for this I like to use a wooden spoon, but you can continue to use the stand mixer, put it in low speed and add the ingredients little by little)
  6. At this point I now use my hands to combine it a little more and shape it into a disk. Cover it with plastic paper and put it on the fridge for 30min-1hr.

Here comes the fun part!!!

  1. Take the dough out and place it on a lightly floured surface (I place it on a floured baking sheet, I got like 4 of them haha) and roll the dough, it might crack a little but it should hold together. Keep rolling until it’s about ¼ in thick.

Preheat the oven to 350F (177C)

  1. Stamp the circles and cut them out, I use a cup or a wine glass.
  2. Place the cookies on the sheets, at least 1in apart. Bake 12-14min.
  3. Take them out and place them on a wire rack to cool (7-10min).
  4. Open the dulce de leche can, flip the cookies upside-down and generously spread it.
  5. Cover it with powder sugar and ENJOY ❤ 🙂 :D!

Let me know your thought, how many cookies you made, if you have any questions! Like the post and FOLLOW ME / SUBSCRIBE!

One thought on “ALFAJORES

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s