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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Cookies

Chocolate Alfajores

December 4, 2020 by Pilar Hernandez 13 Comments

Versión en español

Chocolate AlfajorOver the past five years, Latin food had gotten popular in Houston. I remember our local gourmet supermarket used to have a fair with products from Argentina. They have Alfajores, the most common ones with the cookie made out of cornstarch and also Chocolate Alfajores Havanna.

If you are an old-time reader, you may remember my mother in law is Argentinian and at her house, I was introduced to Alfajores Havanna. They are amazing, with a soft chocolate cookie, that melts in your mouth.  And they are filled with Dulce de Leche, a perfect complement to the semi-bitter chocolate coating. They are addictive.

I made these Chocolate Alfajores for International Night at my kid’s school. I love this celebration, our school in Houston gathers students from more than 25 different countries. Hence there was food from Ethiopia, South Africa, Sweden, Russia, Cameroon, China, Japan, Israel, Mexico, Puerto Rico, Japan, France, and Chile of course!

In Chile, this kind of Alfajores is usually associated with the Sausalito brand initially from Viña del Mar, a beach city close to the capital.

* Recipe updated with new photos September 2017 *

 

You may also be interested in the recipe: Cornstarch Alfajores

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Chocolate Alfajores, Chilean recipe

Chocolate Alfajores, Chilean recipe

  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 30 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: Chilean
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Description

The cookie you having dreaming about it.


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Ingredients

  • 170 grams unsalted butter at room temperature
  • 130 grams of light brown sugar
  • 2 eggs at room temperature
  • 20 grams of honey
  • 340 grams of flour without baking powder
  • 2 teaspoons vanilla extract
  • 4 tablespoons Dutch cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine salt

for the filling,

  • 500 grams of Dulce de Leche

for coverage,

  • 200 grams of semi-bitter chocolate, I use one with 60% cocoa
  • 1 tablespoon vegetable oil

Instructions

  1. To make the dough. In a large bowl with the paddle mixer attachment. Beat the butter until creamy and pale, about 5 minutes, add sugar and mix until smooth (3 minutes), add the eggs one by one, beat until combined. Add honey and vanilla, beat everything for 2 minutes.
  2. Sift the flour, cocoa, baking soda, baking powder and salt, add to the previous mixture and mix with a wooden spoon (do not use the mixer) until a soft and moist dough forms. Wrap in kitchen plastic and refrigerate for 1-2 hours.
  3. Preheat oven to 350F or 180C.
    Divide dough into 4 and scoop out a quarter and make a ball, roll the dough thin 1/3″ over a floured countertop. Cut the Alfajores in circles of 3 cm in diameter, place on an oven tray covered with parchment paper.
    Bake for 5 minutes each baking sheet (without removing the paper), the dough will slightly rise in the oven. Remove and let cool in a grid on the same paper.
  4. Once baked and cooled you can put them in a plastic bag and freeze.  Repeat with remaining 3 pieces of dough.
    Fill the Alfajores with Dulce de Leche. Wrap in plastic and refrigerate overnight.
  5. The next day, chop the chocolate into small pieces, add the vegetable oil, melt in the microwave slowly, 30 seconds each go. Remove, stir for 1 minute, continue to melt in the microwave until all the chocolate is dissolved. Use a spoon to cover the Alfajores. It is best to cover the sides first and then the top. Let dry and serve.

Keywords: Chocolate alfajor, chilean alfajor, chilean cookies

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Chocolate Alfajores

Alfajores de chocolate y manjar

Chocolate Alfajor - Chilean Recipe

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Chilean Wine Cookies

November 13, 2020 by Pilar Hernandez Leave a Comment

Versión en español

Wine Cookies, Chilean recipeI used to bake these cookies with my mom as a kid. The first thing I learned to cook was cookies; I was her kitchen assistant.
These cookies are very economical as they have no butter or much sugar. Sugar was one of the most expensive ingredients in colonial Chile since it’s very difficult to cultivate sugarcane in Chile. Nowadays sugar is obtained from sugarbeets in Chile.
The result is a crispy cookie and only with a hint of sweetness. Do not skip the sugar dusting before baking or the cookies will be too bland. This recipe was shared with me on Facebook by MJ Montecinos, from Temuco, it is her family recipe. My family recipe was lost, but from what I remember it was very like it.
Wine Cookies, Chilean recipe

You may be interested in the recipe Chocolate Alfajores.

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Wine cookies

Chilean Wine Cookies

  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 30 1x
  • Category: Cookies
  • Method: Oven-baked
  • Cuisine: Chilean
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Description

An easy cookie with a distinct flavor.


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Ingredients

  • 3 1/2 –4 cups flour
  • 2 teaspoons baking powder
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup oil
  • 2 eggs
  • 1/2 cup white wine
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 200C or 400F.
  2. In a large bowl sift together 3 1/2 cups flour, powdered sugar, and baking powder. Add salt and stir to mix.
  3. In a pyrex jar mix the oil, wine, vanilla, 1 egg, and one egg yolk, stir to mix (5 seconds). Save the egg white to paint cookies.
  4. Pour the oil mixture over the sifted dry ingredients and stir with a spoon initially, then use your hands. Knead until you form a dough. If you need to add more flour, do it 1/4 cup more each time.
  5. Roll half of the dough on the floured counter and give it a rectangular shape and cut as shown in the picture. The strips, I made them 16 cm long and about 8 mm wide. Pinch 3 strips together and braid. Repeat with remaining dough. Paint the braids with egg white and sprinkle with sugar.
  6. Place on a baking sheet covered with parchment paper and bake for 20-22 minutes until golden.
  7. Cool on a rack and store an airtight tin for up to 1 week.

Keywords: Chilean cookies, wine cookies

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Wine Cookies, Chilean recipe Wine Cookies, Chilean recipe

Chilean Wine Cookies

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Coconut Cookies

June 12, 2020 by Pilar Hernandez 1 Comment

Versión en español

Coconut cookiesI grow up in a house full of cookies year-round, my mother was always proud to be able to serve cookies to anyone who arrived, even un-announced visitors. Of course, with my sweet tooth, this was a recipe for disaster and a never-ending fight followed after my mother discovered time and time again empty cans of cookies… but these Coconut Cookies were safe. Growing up I used to hate coconut.
Cookies, in Chile, are a common treat for snacks, and having assorted cookies is expected for birthday parties, breakfast, and other celebrations.

You may also interested on the recipe: Alfajores cookies.

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Coconut cookies

Coconut Cookies

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 20-30 1x
  • Category: Cookies
  • Method: Oven baked
  • Cuisine: Chilean
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Description

Easy, quick, and delicious coconut cookies.


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Ingredients

  • 115 grams of butter at room temperature
  • 1 cup (200 grams) of granulated sugar
  • 1 egg at room temperature
  • 2 cups (200 grams) unsweetened grated coconut
  • 1/2 cup (75 grams) of flour
  • 1/2 teaspoon of baking powder
  • pinch of salt

Instructions

  1. Preheat the oven to 180C or 350F. Prepare a baking sheet, cover with a Silpat or parchment paper.
  2. Beat the butter with the sugar until it is creamy, about 3 minutes with a fork, add the egg and beat until well integrated.
  3. Add the coconut, stir until well incorporated.
  4. Finally, add the flour with the baking powder, stir until it forms a sticky dough.
  5. Scoop out portions with a small ice cream scoop and crush lightly.
  6. Bake for 12-16 minutes or until edges are golden brown. Let cool over a rack for 10 minutes. Take out and let cool completely.
  7. Store in an airtight container for up to 10 days, freeze for 3 months.

Keywords: coconut cookies

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Coconut cookies Coconut cookies

Coconut Cookies

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Meringue kisses with Dulce de Leche

May 15, 2020 by Pilar Hernandez 8 Comments

Versión en español

Meringue kisses with Dulce de LecheThese meringue kisses with Dulce de Leche are one of the cookies that never failed to be at the Christmas table in my grandmother’s house. Cookies have always been the favorite part of Christmas for me, even more than the presents. Seeing the table all fill with cookies was a magical and a yummy thing to experience growing up.

My family was big on cookies and each family member will have a particular ask for the cookie table. Cookie swaps are unknown in Chile, but they could be a good and different option.

I recommend using the canned Dulce de Leche to fill and paste the meringue kisses because is more firm and doesn’t melt if the room gets a little warm. Do it just before serving because the meringue will get a little soft, I don’t mind.

A table of traditional cookies is expected at many celebrations in Chile: birthdays, baptisms, weddings, and more. The dessert table is more of a recent trend, the cookies have been around forever.

Originally published in December 2012.

Visit our collection of Chilean recipes here.

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Meringue kisses with Dulce de Leche

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 30 minutes
  • Yield: 30 1x
  • Category: Cookies
  • Method: Oven-baked
  • Cuisine: Chilean
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Description

A delicious and traditional Chilean cookie.


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Ingredients

  • 3 large egg whites (room temperature)
  • 1/2 cup fine granulated sugar
  • a pinch of salt
  • dulce de leche La Lechera

Instructions

  1. Before you make the meringue, cover 2 baking sheets with parchment paper or Silpat.
  2. Preheat oven to 200F or 100 C.
  3. Put the egg whites in a large bowl with the salt and beat at medium speed until soft peaks form. Add sugar slowly while beating continuously at medium speed, then continue beating on high speed for about 8-10 minutes, until it looks silky, rub between your fingers you shouldn’t feel any grain of sugar.
  4. Put the meringue in a Ziploc bag or pastry bag with a round tip or a star tip. I used an Ateco # 846.
  5. Bake for 1 ½ hour, the meringues should feel dry to the touch, but not brown. Allow cooling in the oven. Once cooled peel from the paper and stored for up to 2-3 days. The meringue is fragile, do it gently. If you live in a humid climate, freeze.
  6. Paste with dulce de leche and serve.

Keywords: Chilean meringue cookies

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Meringue kisses with dulce de leche Meringues with Dulce de Leche
Meringues with Dulce de Leche

Meringue kisses with dulce de leche

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Peruvian Cornstarch Alfajores

October 18, 2019 by Pilar Hernandez 2 Comments

Versión en español

Peruvian Cornstarch AlfajoresPeruvian Cornstarch Alfajores are my favorite cookies, I grew up eating them. In my family, any special occasion such as a birthday, baptism, family reunion, etc required a cookie buffet and Peruvian cornstarch Alfajores were always present.

This recipe is perfect, I’ve made it many times and these cookies have that sandy delicate texture that dissolves in the mouth, not very sweet, that complements the Dulce de Leche and crunchy walnuts.

Eat them carefully, because of the powdered sugar. It flies everywhere, and usually dusts black clothes … one option is to wear white or, what I do, make them small to eat them in one bite.
Alfajores de maicenaThis recipe is adapted from our old family recipe and an old recipe from a Chilean magazine. These cookies keep their shape, so you can cut them in different shapes.

Visit our collection of Chilean recipes here.

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Peruvian Cornstarch Alfajor

Peruvian Cornstarch Alfajores

★★★★★ 4.7 from 3 reviews
  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 35 1x
  • Category: Sweets
  • Method: Baked
  • Cuisine: Peruvian
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Description

Melt in your mouth cornstarch cookies.


Scale

Ingredients

  • 225 grams unsalted butter at room temperature
  • 1 cup powdered sugar
  • 4 egg yolks at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cup cornstarch
  • 1 1/2 cup flour without baking powder
  • Powdered sugar for dusting
  • chopped walnuts or ground nuts or coconut to decorate the edge, optional
  • Dulce de Leche, I used the Nestle can, available in Latin supermarkets

Instructions

  1. In a large bowl, beat the butter with the sugar, until creamy, about 3 minutes. Add the egg yolks one at a time, fully beating in, about 2 minutes. Add vanilla and mix well.
  2. Add all the flour and cornstarch and mix until crumbs are formed,  then use your hands to form a soft dough. Wrap in plastic film and let stand in refrigerator for 30 minutes minimum, or leave it overnight.
  3. Preheat oven to 350F or 180C.
  4. Divide dough into 2, roll until it is 1/2 cm. thick, don’t roll them thin because they are very fragile. Cut circles (I used one of 2cm in diameter) and bake on a baking sheet cover with parchment Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath, you can put them fairly close together since they almost do not grow.
  5. Cool completely on the baking sheet.
  6. Fill with the Dulce de Leche. Optional around the edges too and roll in the ground walnuts.
  7. Finally dust with powdered sugar, through a sieve.
  8. Let stand 2 hours before serving, or you can fill them the day before. They last well three days in a locked box on the counter.

Keywords: cornstarch alfajores

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alfajor-maicenaAlfajores de maicena paso a paso alfajor-maicena-3
Alfajores de maicena paso a paso alfajor-maicena-5 alfajor-maicena-6 alfajor-maicena-7 alfajor-maicena-8 Peruvian Cornstarch Alfajores

Peruvian Cornstarch Alfajores

Cornstarch Peruvian Alfajor

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Chilean Alfajores

July 5, 2019 by Pilar Hernandez 37 Comments

Versión en español

Chilean AlfajoresChilean Alfajores are a traditional sweet cookie. Make at home for the Independence celebrations or for Christmas, the rest of the year bought at bakeries unless there is a big family event like a baptism or graduation. At these parties, offering small pastries including Alfajores is customary.

Filling for Chilean Alfajores:

  • Dulce de Leche
  • Huevo Mol
  • Molasses paste

The recipe for the dough is a family heirloom; my great aunt taught me how to do it; she was the person in charge of the famous Thousand Layer Cake in our family. Alfajores? are a must at Christmas, Easter, and parties in general. They are offered during breakfast or for dessert or with tea.

Visit our collection of Chilean recipes here.

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Alfajores, Chilean Recipe

Chilean Alfajores

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 35 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: Chilean
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Description

Alfajores, Chilean Recipe are a traditional sweet in Chile, filled with dulce de leche or Huevo Mol.


Scale

Ingredients

  • 2 cups of all-purpose flour, sifted
  • 3 egg yolks
  • 5 tablespoons of milk (whole or 2%)
  • 1 teaspoon of vinegar (apple or white)
  • 1 tablespoon melted unsalted butter
  • Dulce de Leche to fill

Instructions

  1. Preheat oven to 350F or 180C.
  2. Put flour in a large bowl.
  3. Add the egg yolks and work with a fork or your hands to form crumbs.
  4. Add the milk, vinegar, and melted butter.
  5. Form a dough, add water if necessary, one teaspoon at a time.
  6. Knead to a smooth dough, about 10 minutes.
  7. Wrap in plastic wrap and let it rest, refrigerate at least 2 hours and up to 2 days.
  8. Roll thin and cut the Alfajores, prick with a fork, bake for 10-12 minutes or until golden brown.
  9. Fill with the Dulce de Leche once they are cool.

Keywords: chilean alfajores, chilean cookies

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Alfajores
Chilean Alfajores

Dulce de Leche Alfajor

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