Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Alfajores 3.5 (212) 30 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It 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. Rate it Print