Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 cups cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup dulce de leche (thick, pastry-style)
- Optional: Powdered sugar or shredded coconut for coating
Instructions
- Step 1: Whisk the Dry Ingredients – In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and pumpkin pie spice. Whisk these ingredients together thoroughly to ensure the leavening agents and spices are evenly distributed. The cornstarch is the most important part here, as it provides that signature crumbly texture.
- Step 2: Cream the Butter and Sugar – Using a stand mixer or a hand mixer, beat the softened butter and granulated sugar together in a large bowl. Continue mixing on medium-high speed until the mixture looks light and fluffy, which usually takes about 3 minutes. Add the egg yolks one at a time, followed by the vanilla extract, and beat until fully incorporated and smooth.
- Step 3: Form and Chill the Dough – Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until a soft dough forms. Do not overmix, or the cookies will become tough. Wrap the dough tightly in plastic wrap and flatten it into a disk. Place it in the refrigerator for at least 30 to 60 minutes. Chilling the dough makes it much easier to handle and prevents the cookies from spreading too much in the oven.
- Step 4: Roll and Cut the Shapes – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a small round cookie cutter (about 2 inches in diameter) to cut out circles. Re-roll the scraps as needed until all the dough is used. Place the circles on the prepared baking sheets, leaving about an inch of space between them.
- Step 5: Bake and Cool – Bake the cookies for 10 to 12 minutes. You want them to be set and firm to the touch, but they should remain pale; do not let the edges brown. Once finished, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. They must be completely cool before you attempt to fill them.
- Step 6: Assemble the Alfajores – Turn half of the cookies upside down. Pipe or spoon a generous dollop of dulce de leche onto the center of each upturned cookie. Place another cookie on top and press down gently until the filling reaches the edges. Roll the edges in shredded coconut if desired, or simply dust the tops with a light coating of powdered sugar for a snowy fall look.
- Cook Time: 42 minutes