“Argentinian Vegan Alfajor Cookies: A Sweet Fusion of Dulce de Leche and Shortbread”

Allergens

N/A (but note that this recipe is vegan and does not contain dairy or eggs)

Ingredients

• 1. 2 cups all
• purpose flour (240g) 2. 1/2 cup coconut oil (solid state, 113g) 3. 1/2 cup vegan butter (113g) 4. 1/2 cup powdered sugar (60g) 5. 1 teaspoon vanilla extract 6. 1/4 teaspoon salt 7. 8 tablespoons dulce de leche (for filling)

Instructions

1. In a large bowl, mix together the flour and salt. Set aside.
2. In another bowl, cream together the coconut oil, vegan butter, powdered sugar, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Roll out one of the dough discs on a floured surface to about 1/4 inch thickness. Cut into small circles using a cookie cutter or the rim of a glass.
7. Place the cookies onto the prepared baking sheet, and repeat for the remaining dough.
8. Bake for 12 15 minutes, until the edges are slightly golden. Allow to cool on the baking sheet.
9. Once cooled, spread about 1 teaspoon of dulce de leche on one side of half the cookies.
10. Top with the remaining cookies, pressing gently to sandwich the filling between them.

Chef’s Insight

To add some flair, garnish with a sprinkle of cinnamon or chocolate shavings.

Notes

The dulce de leche can be store-bought or homemade.