GLUTEN-FREE SANDWICH COOKIES WITH DULCE DE LECHE (ALFAJORES)
These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.
Provided by Fioa
Categories World Cuisine Recipes Latin American South American Argentinian
Time 1h2m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk cornstarch, flour, baking powder, and baking soda in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Whisk in egg yolks, one at a time, until well combined. Add lemon zest and vanilla extract with the last egg. Fold into flour mixture with a spoon, mixing until dough holds together and turns into a ball. Wrap in plastic wrap; refrigerate for 30 minutes to 1 hour.
- Roll out dough to about 1/4-inch thickness. Cut cookies with a small round cookie cutter and place on the prepared baking sheets.
- Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove immediately to cool on a wire rack.
- Spread underside of a cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides. Roll sides in the shredded coconut.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 31.3 g, Cholesterol 47.6 mg, Fat 10.3 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 97.5 mg, Sugar 12.6 g
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