Comments on: Alfajores

By: Sam

Sam — Mon, 16 Dec 2024 12:34:30 +0000

In reply to Mel. I'm so glad you enjoyed them so much, Mel! :)

By: Mel

Mel — Sat, 14 Dec 2024 02:28:17 +0000

I have only made three batches of cookies from scratch so I wasn’t sure this would work. These were amazing. I could eat a ton of these. It took me a while to make them but the recipe was easy enough to follow properly and the dough looked perfect when everything was mixed together. I will be making a lot more of these and making a lot more dulce de leche to fill them (or eat on the side.)

By: Sam

Sam — Wed, 11 Dec 2024 17:52:28 +0000

In reply to Deb. Oh gosh. I meant enriched with brown sugar... yikes! Thanks for catching that, I'll update the post! I hope you love the cookies!

By: Deb

Deb — Tue, 10 Dec 2024 14:05:30 +0000

In your notes above the recipe you state "There are several different methods and recipes for making alfajores. I prefer my version which yields a buttery and sweeter cookie that’s similar to a shortbread (though enriched with egg)." But in the actual recipe there is no egg. So is that statement referring to a different recipe and not this one. Thank you Sam, for clarifying this for me

By: Sam

Sam — Sun, 01 Dec 2024 11:25:43 +0000

In reply to Tish. I'm so glad you enjoyed them so much, Tish! :)

By: Tish

Tish — Sun, 01 Dec 2024 02:24:43 +0000

So delicious! This was my first time making them, and everyone loved them. I saw a pastry chef on TV say they shouldn’t have any color, so 8 minutes in my oven was perfect. La Lechera makes sweetened condensed milk and dulce de leche, so I tried the canned dulce de leche to save time, and it was perfect!

By: Sam

Sam — Wed, 22 May 2024 20:34:53 +0000

In reply to Jeffrey S. Thank you for the tip, Jeffrey! :)

By: Jeffrey S

Jeffrey S — Sun, 19 May 2024 16:26:30 +0000

just a side note: dulce de leche can easily be made in an insta pot. place a can of evaporated milk (label removed) in the insta pot and completely cover with hot water. Set to high pressure for 35 minutes. At the end, quick pressure release and remove the can with tongs (can will be HOT). Allow to cool completely before opening or hot caramel can spray out of the can. It’s way cheaper than buying a can of dulce de leche. 😁

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 09 Jun 2022 14:12:46 +0000

In reply to Marcy. Wow! We're so happy they were such a success for you, Marcy! Thanks for using our recipe

By: Marcy

Marcy — Thu, 09 Jun 2022 10:20:27 +0000

Made these for the first time last weekend; found the recipe because I had a bunch of cans of dulce de leche I wanted to use. Recipe was east to follow and cookies were a HUGE success with my colleagues (one went so far as to say it was the best cookie she’d ever had and would never go back to just sugar cookies). Thank you for sharing this!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 19 May 2022 20:34:10 +0000

In reply to Alex. Hi Alex! Did you happen to use salted butter? We're glad you liked them regardless!

By: Alex

Alex — Thu, 19 May 2022 19:28:04 +0000

I felt they came out a little too salty even though it was only 1/2tsp so next time I make them I’ll use less. But they were delicious either way & everyone loved them!

By: Amanda

Amanda — Wed, 25 Aug 2021 22:02:46 +0000

This is my first recipe from your site and it has been a hit with all my friends! Thank you for making me super popular! Today I am trying it with a little Haitian rum (replacing bourbon) because it’s a nice flavore with the dulce de Leche. Thank you again for your wonderful recipe and helpful tips Oh, and because I am a lazy baker, I press my cookies with an espresso tamper (instead of rolling them out). It gives the cookies some wonderful crunchy edge to the soft cookie

By: Sam

Sam — Tue, 05 Jan 2021 02:00:29 +0000

In reply to Pam. I am so glad you enjoyed them so much, Pam! :)

By: Pam

Pam — Mon, 04 Jan 2021 16:13:41 +0000

These are so delicious! Have to make two batches next time!

By: Sam

Sam — Wed, 23 Dec 2020 15:01:01 +0000

In reply to Cathy. Hi Cathy! It makes the cookie more tender, there's enough in this recipe that it makes the cookies break easily under your teeth and melt in your mouth. I tested a variety of amounts and preferred this amount because I like the shortbread-esque quality of the dough whereas some of the cookies almost seemed chalky with the amount that was used. I hope that helps!

By: Cathy

Cathy — Wed, 23 Dec 2020 14:22:24 +0000

I’m curious as to why your recipe uses a much smaller amount of corn starch than most other Alfajores recipes,
and what part corn starch actually plays in the dough?? TY for your time.
Cathy Kratka

By: Sam

Sam — Wed, 09 Dec 2020 18:22:51 +0000

In reply to sara. Thank you! :)

By: sara

sara — Wed, 09 Dec 2020 11:59:58 +0000

hey sam i love your baking so much i want to meet you onw day i have 11 years old and i love your channel