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
  • confections 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.