Alfajores Dulce de Leche sandwich cookies
| Category: | Sweets |
Ingredients
Dough
| 500 g Frankie's gluten-free all-purpose flour blend |
| 2 tsp baking powder |
| 1/2 tsp baking soda |
| 200 g butter, unsalted, room temperature |
| 150 g white sugar |
| 150 g powdered (icing) sugar |
| 3 lg egg yolks |
| 2 tsp vanilla extract |
Garnish (optional)
| 1/2 cup coconut, unsweetened |
| 2 tbsp powdered/icing sugar |
Filling
Alfajores Dulce de Leche sandwich cookies Directions
Begin by mixing the flour, baking soda and baking powder in a bowl. Whisk it together and set aside.
In a large mixing bowl, beat the butter, eggs and sugar until light and fluffy. Add the vanilla extract and beat that in too.
Add the flour mixture to the wet and combine until really well mixed.
*Because this is a gluten-free cookie recipe you don't have to worry about the cookies getting tough, so really mix them and beat the dough to make it nice and smooth, and even whip in a little bit of air to make them a bit fluffy and flaky too.
Scrape the dough onto a piece of plastic wrap and lightly flatten and cover it and put it in the fridge for about 30 minutes to allow the butter to firm up a bit.
Once the dough has firmed up a bit, pre-heat your oven to 350°F or 175°C.
Roll the dough out on a well floured surface and roll to a thickness of 1/8-1/4 inch (3-5mm) thickness. Cut out the cookie shape with a fluted round cookie cutter that is 2inches (5cm) in diameter. Transfer the cut out cookies to a parchment paper lined baking sheet leaving a bit of room between each cookie for them to spread a bit.
Place the cookie tray in the fridge again for 10-15 minutes to allow the cookies to chill and prevent spreading.
Bake for 7-10 minutes or until golden brown on the edges.
Remove from heat and allow to cool completely before proceeding.
Dulche de Leche. If you're looking to make the Dulche de Leche click here: Recipe.
Spread a tablespoon amount of the dulche de leche onto the bottom part of a cookie and place another bottom on top of the dulche de leche making a sandwich with the rounded edges of the cookie facing out. There should be about 1/4inch (3-4mm) of the dulche de leche peaking out of the middle. Roll the edge of the cookie in coconut and dust with powdered/icing sugar. Serve or store in an airtight container for up to a week.
I used Frankie's gluten-free all-purpose flour blend which is a true cup-for-cup gluten-free all-purpose flour blend. You can make the cookies just like I did by purchasing your own bag of Frankie's flour blend at: www.glutenfreefrankies.com
