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Alfajores	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.9 stars stars based on 62 reviews
  •   100% would make this again
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An almond-flavored shortbread sandwich cookie with a rich caramel filling in the middle. Popular in South American countries.

Makes about 24

For the cookies:
1-1/2 cups unsalted butter
1 cup confectioners' sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup ground almonds (can be ground in a food processor)
3 cups unbleached all-purpose flour

For the filling:
2 cups firmly packed brown sugar
1 cup half & half or light cream or evaporated milk
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract

To make the cookies:
Cream the butter with the powdered sugar until fluffy. Stir in salt, extracts, ground almonds and flour. Wrap and chill 30 minutes. (If you chill longer, you have to let the dough warm up a bit before it can be rolled. Or, do what professional pastry chefs do: whack it with a rolling pin until it becomes more malleable).

Mealwhile, make the filling:
In a medium saucepan, heat brown sugar with cream over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals. Heat until mixture reaches soft ball stage (238-240 F). Remove from heat - let cool to about 110 F. Stir in the butter and beat until mixture is thickened. Add vanilla. (Heat to loosen or add additional cream). If mixture is too thin, add in confectioners' sugar.

To bake the cookies:
Roll out dough 1/4 inch thick. Cut in 2-1/2-inch circles. Bake on a parchment-lined baking sheet at 350 F for 12-14 minutes. Cool baking sheets
between batches. Cool cookies on wire racks.

To assemble Alfajores:
Spread some caramel filling on a cookie. Top
with another cookie and press together nicely. Be careful, these are fragile. Dust tops with confectioner's sugar.

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Reviews of Alfajores:

6-15 of 62 reviews   Next >>

  Ana in San Mateo  Dec 26, 2011
Would make this again.
Best cookies ever! I made my dulce de leche with sweetened condensed milk, evaporated milk and a splash of vanilla at the end - time consuming but oh so worth it...I got rave reviews and requests to make more! 5 stars

   Nov 9, 2011
Would make this again.
awesome 5 stars

  A cookie baker in so. surrey.b.c.  Oct 30, 2011
Would make this again.
I was looking for a recipe to make for my friend from Peru. These sound perfect for Xmas and hope it will bring a memory or two for her. 5 stars

  glenny  Oct 13, 2011
Would make this again.
superb! 5 stars

  Isabella in Georgia  May 5, 2011
Would make this again.
My aunt makes these every year for my dads birthday, they are delicious absolutely delicious! 5 stars

  CurlyPR in Puerto Rico  Oct 13, 2010
Would make this again.
This is an amazing cookie. One of my students made this cookie for a food festival we had in class and everyone love it. 5 stars

  Jamie in Kansas City  Jun 27, 2010
Would make this again.
I've tried a couple recipes for alfajores and this is by far the best. The cookie itself is a delicious, buttery, crispy confection and the homemade dulce de leche is delicious. It looked grainy initially but once the butter and vanilla were added and whisked for a few minutes, it was the perfect consistency. 5 stars

  A cookie baker  Dec 18, 2009
Would make this again.
Nice, but try using "Dulce de leche" for the filling (comes in a can). you can get it in any grocery store next to evaporated milk or condensed milk. so much easier 5 stars

  andrea vidaurre in indianapolis, In  Dec 17, 2009
Would make this again.
these cookies are very delicious and sweet 5 stars

  A cookie baker  Dec 9, 2009
Would not make this again.
One of the worst recipes I've made. I followed the recipe exactly, hoping to get these made and done in under two hours for a party I was going to. I missed the party because it took me almost four hours to make them, and they weren't even done right. Maybe it's just bad luck :/ 2 stars

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