Gluten-Free Alfajores: Delicious Sandwich Cookies with Dulce de Leche

Ingredients

• 2.5 cups cornstarch
• 1 cup gluten-free all-purpose baking flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 cup unsalted butter, softened
• 0.75 cup white sugar
• 3 egg yolks
• 2 teaspoons lemon zest
• 0.5 teaspoon vanilla extract
• 1 (11.5 ounce) jar dulce de leche
• 0.5 cup shredded coconut

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare two baking sheets by lining them with parchment paper.
2. In a large bowl, whisk together the cornstarch, gluten-free flour, baking powder, and baking soda. Set this dry ingredient mixture aside.
3. In a separate bowl, beat the butter and sugar with an electric mixer until the mixture is light and fluffy. Whisk in the egg yolks one at a time until fully combined, adding the lemon zest and vanilla extract with the last egg yolk. Gently fold the flour mixture into the butter mixture with a spoon, mixing until the dough comes together and forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes.
4. Roll the chilled dough out to approximately ¼-inch thickness. Use a small round cookie cutter to cut out cookies and place them on the prepared baking sheets.
5. Bake the cookies in the preheated oven until they are set but not browned, approximately 7 to 10 minutes. Immediately transfer the baked cookies to a wire rack to cool completely.
6. Spread the flat underside of one cookie with 1 teaspoon of dulce de leche. Sandwich it together with another cookie, ensuring the filling slightly comes out on the sides. Roll the sides of the cookie sandwich in shredded coconut. Repeat this process with the remaining cookies, dulce de leche, and coconut.

Nutrition

• Calories: 222 kcal
• Fat Content: 10 g
• Fiber Content: 1 g
• Sugar Content: 13 g
• Sodium Content: 98 mg
• Protein Content: 2 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g