Friday, June 20, 2014


Alfajores are shortbread sandwich cookies with yummy Dulce De Leche 
in the middle.

I made my own dulce de leche by simmering a can of sweetened condensed milk for 3 hours.  It is so easy!  You just have to be sure that the can always has plenty of water over it or they say it will explode!  

I spread some dulce de leche around the edges of some of these cookies and rolled them in various toppings such as nuts, toasted coconut, 
chocolate jimmies, and multicolored sprinkles.  
I like how festive they look!

Try these...You will love them!

I used the recipe from Baked Elements.  You can get the recipe here.

The is the Dulce de Leche recipe I used:

3 hours
3 hours
1 can of sweetened, condensed milk
Bring a large pan of water to a rolling boil. Make sure that you put enough water in the pan to completely cover the can you’re about to cook.
Remove the label from the can of sweetened, condensed milk and carefully submerge it into the boiling water using a pair of thongs or a slotted spoon. Make sure you place the can on its side, so it can roll around. If you place the can bottom or top-side down, the boiling water can cause it to bounce up and down, which is really annoying…
Cook the can for 3 hours, making sure the can is covered with water at all times. Add more boiling water if necessary.
Using a pair of thongs, a fork or a slotted spoon, take the can out of the pan and place it onto a heatproof surface to cool. Make sure it has cooled to room temperature before you open the can, otherwise the dulce de leche will squirt out like a fountain… Once cooled, stir until smooth.
Cooled dulce de leche can be stored, tightly covered, in the refrigerator for up to 3 weeks

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