It’s National Cookie Day – the perfect excuse to bake or eat cookies! And luckily, Disney parks all over the world have delicious cookies you can enjoy year-round, not just December 4.
The last few years, this holiday snuck up on me and I found myself scrambling to bake a last-minute batch of cookies! If you’re in search of a cookie recipe for today, we have a delicious Disney Eats surprise to share with you.
The EPCOT International Festival of the Holidays presented by AdventHealth runs through December 30 and has several delicious cookies and even a Cookie Stroll! The chefs shared the recipe for Alfajores at the all-new Nochebuena Cocina Holiday Kitchen with us. Alfajores are a vanilla shortbread sandwich cookie filled with dulce de leche and rolled in coconut. Since I love coconut and dulce de leche, I had to test this recipe and let me tell you, they are delicious.
I took the extra step and toasted the coconut because I love the extra flavor from it. The vanilla shortbread is light and flavorful and pairs perfectly with the dulce de leche. The Alfajores were also easy to bake. This time of year is always busy, so I appreciate an easy cookie recipe like this one.
Here is the recipe from our Disney Eats Cooking up the Magic series. We used store-bought dulce de leche for this recipe, but if you make your own, you can use that!
ALFAJORES (VANILLA SHORTBREAD COOKIES) from the EPCOT International Festival of the Holidays presented by AdventHealth
Makes 6-8 Alfajores
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 3/4 cup butter, softened
- 1/2 cup powdered sugar
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 (14 ounce) can Dulce de Leche
- 12-16 cookies
- 1/2 cup shredded coconut
- 1/4 cup powdered sugar
- Preheat oven to 325ºF. Line baking sheet with parchment paper; set aside.
- Combine all-purpose flour and cornstarch in a small bowl; set aside.
- Cream butter and powdered sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg yolk and vanilla and mix on medium speed, scraping sides occasionally, until fully incorporated.
- Add reserved flour mixture and beat on low speed until dry dough starts to come together. Remove from bowl and knead of floured surface until dough is soft.
- Roll dough to 1/2-inch thickness. Cut into 2 1/2-inch circles. Place on prepared baking pan, leaving 2-inches between each cookie.
- Bake for 10-12 minutes, until lightly browned. Cool on wire racks.
- Pour dulce de leche into a piping bag.
- Place half of the cookies, bottom side up, on a flat surface. Pipe dulce de leche onto each cookie. Top with remaining cookies.
- Coat sides of cookies with shredded coconut and dust tops with powdered sugar.
Cook’s Note: To enhance the flavor of the coconut, toast it in the oven. Place on a baking sheet and bake at 300ºF, stirring every 3 minutes, until golden brown.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Whether I’m making dinner after a busy day or enjoying a leisurely afternoon of baking, I love listening to music in the kitchen. Our friends at Disney Music Group shared a playlist with us that is great for holiday baking. Continue celebrating the joys of the holiday season by streaming all your favorite, festive tunes on the Disney Holiday Playlist.
Are you celebrating National Cookie Day in the Disney Parks or in your own home? Be sure to share your photos and tag us #DisneyEats.