- 2 1/2 cups cornstarch
- 1 cup gluten-free all-purpose baking flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3 egg yolks
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1 (11.5 ounce) jar dulce de leche
- 1/2 cup shredded coconut
- 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.
04/26/2018
recipepes.com
Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
