Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)
Description
These Alfajores gluten-free sandwich cookie treats are very popular in Latin cultures. The recipe is simply made with cornstarch and dulce de leche.
Ingredients
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2 1/2 cups cornstarch
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1 cup gluten-free all-purpose baking flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 cup unsalted butter, softened
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3/4 cup white sugar
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3 egg yolks
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2 teaspoons lemon zest
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1/2 teaspoon vanilla extract
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1 (11 1/2 ounce) jar dulce de leche
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1/2 cup shredded coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2
Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
3
Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
4
Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
5
Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
6
Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.