Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Alfajores 3.5 (212) 26 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 12, 2012 Print Share Share Tweet Pin Email Yield: 30 These alfajores cookies are courtesy of blogger Matt Armendariz of mattbites.com. Ingredients 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt ¾ cup (1 ½ sticks) unsalted butter, room temperature 1 ¼ cups granulated sugar 2 large eggs, room temperature ¾ cup milk ¼ cup freshly squeezed orange juice 1 teaspoon pure vanilla extract Store-bought dulce de leche, cajeta, or jam Confectioners' sugar, for serving (optional) Directions Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, and continue mixing until well combined, about 1 minute. Working in batches, add flour mixture; mix until well combined. Add milk, orange juice, and vanilla; continue mixing until a dough forms, 1 to 2 minutes. Using a tablespoon or a small ice cream scoop, drop dough onto prepared baking sheets, about 2 inches apart. Transfer to oven and bake, rotating baking sheets halfway through baking, until golden, 10 to 14 minutes. Transfer cookies to a wire rack until completely cool. When cookies have cooled completely, spread the bottoms of half of the cookies with dulche de leche, cajeta, or jam; sandwich together with remaining cookies. Store in an airtight container for up to 2 days. Just before serving, lightly sprinkle with confectioners' sugar, if desired. Print