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Shortbread Cookie Sandwich With Dulce De Leche

20 mins Cook
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Copy of NomNom Recipes 1 85

Baking cookies and cakes isn’t really my forte, but if I can manage to get these Shortbread Cookie Sandwiches ready for the oven in 10 minutes, I’m pretty sure you could speed through it in just 8 minutes! The best part? No mixer required and only 3 simple ingredients.

Cookie Sandwich Shortbread Cookie Sandwich With Dulce De Leche

These utterly irresistible treats draw inspiration from a South American delight known as Alfajores. Traditionally, Alfajores are shortbread cookies smeared with luscious Dulce De Leche (caramel) and then paired up as sandwich cookies. Although crafting the original Alfajores shortbread isn’t particularly tricky, to be perfectly candid, when I was gearing up to bake the cookies, I simply couldn’t muster the energy for the full-blown, authentic shortbread required for Alfajores. It demanded my Kitchen Aid mixer, 20 minutes of prep instead of my usual 10, and an additional 6 ingredients. Given the weariness of the day, I whipped up these cookies at the ungodly hour of 9:30 pm so I could photograph them the next morning!

After a mere moment of hesitation, I resolved to rely on my trusty “go-to” shortbread recipe instead. In all honesty, these cookies are so delectable that I’m not entirely convinced I’ll ever revisit making traditional Alfajores again. This particular recipe has accompanied me since I ventured out on my own at the tender age of 18 (I’ll keep the number of years hidden!). The beauty is, it doesn’t necessitate a mixer and you can have the dough ready in a lightning-fast 3 minutes. The dough maintains a soft, manageable consistency—neither too sticky for rolling out nor for transferring the cut rounds onto the baking tray.

And the kicker? When they emerge from the oven, their surface is remarkably smooth and velvety. They look as though they required more than a mere 10 minutes of effort. Now, that’s the kind of baking I can get behind!

For these delightful cookie sandwiches, the filling consists of homemade Dulce De Leche concocted in a slow cooker. This process calls for just 1 ingredient and a mere 15 seconds of preparation. All you do is submerge sealed cans (sans label removal) into the slow cooker, cover them with water, and then let it do its magic. When you eventually crack open the can, you’ll be greeted by an incredibly lush, dense caramel that’s incredibly smooth—no stirring required. It’s nothing short of miraculous.

Shortbread Cookie Sandwich With Dulce De Leche

Shortbread Cookie Sandwich With Dulce De Leche

Baking cookies and cakes isn't really my forte, but if I can manage to get these Shortbread Cookie Sandwiches ready for the oven in 10 minutes, I'm pretty sure you could speed through it in just 8 minutes! The best part? No mixer required and only 3 simple ingredients.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 225 g / 8 oz (2 sticks) unsalted butter , softened

  • 1/2 cup icing sugar (powdered sugar), plus extra for dusting work surface

  • 2 cups plain flour

  • Dulce De Leche (see Slow Cooker Dulce De Leche (Caramel Sauce) - 1 ingredient recipe)


Preheat your oven to 180°C (350°F).
Line a baking tray with parchment paper. If your tray is on the smaller side, you may need to use 2 trays.
In a bowl, combine the butter and icing sugar, mixing until the mixture becomes smooth and thoroughly combined.
Gradually add the flour and continue mixing until the mixture transforms into a dough. It may begin crumbly, but it will come together. Use your hands to shape it roughly into a ball.
Sprinkle a work surface with icing sugar and transfer the dough onto it.
Gently flatten the dough to around 1cm (1/2 inch) thickness using your hand. Next, place a sheet of baking paper over it and lightly roll it out to achieve a thickness of approximately 0.5cm (1/4 inch) using a rolling pin.
Utilize a 6.5cm (2.5 inch) round cookie cutter to cut out rounds. Use a knife or spatula to transfer the cookies onto the prepared baking tray.
Gather up the excess dough, form it into a ball, and cut out more rounds. You should be able to obtain 16 cookies in total.
Bake the cookies for 15 to 18 minutes, or until they exhibit a pale golden color with a slight browning around the edges. It might seem like they're undercooked, but they'll continue to firm up on the baking tray.
Once out of the oven, let the cookies cool on the tray.
After the cookies have cooled, spread a dollop of Dulce De Leche onto half of them. Proceed to sandwich them together with the remaining cookies.


The dough has a soft texture, so it's recommended to use a large knife or a spatula to transfer the rounds from the work surface to the baking tray. Picking them up directly might cause them to lose their shape slightly. Alternatively, you can roll the dough out onto a piece of baking paper that matches the size of the baking tray. Cut out the rounds while ensuring proper spacing, just as you would if placing them directly on the tray. Trim away any excess dough. Afterward, roll up the dough, roll it out again, and repeat the process. Finally, lift the baking paper carrying the rounds and place it onto the baking tray. This method is a tad simpler since you avoid the need to transfer the cut rounds individually, but it does take a bit more time overall. Nutritional information per serving for the Dulce De Leche Shortbread Cookie Sandwiches is provided below.
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