GLUTEN-FREE SANDWICH COOKIES WITH DULCE DE LECHE ...
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 Latin American South American Argentinian
Total Time 1 hours 2 minutes
Prep Time 25 minutes
Cook Time 7 minutes
Yield 24 alfajores
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, CarbohydrateContent 31.3 g, CholesterolContent 47.6 mg, FatContent 10.3 g, FiberContent 1 g, ProteinContent 1.8 g, SaturatedFatContent 6.2 g, SodiumContent 97.5 mg, SugarContent 12.6 g
GLUTEN-FREE CHOCOLATE SANDWICH COOKIES RECIPE ...
Kind of like the store-bought version, but way better!
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, stir together flour blend, cocoa, baking soda, baking powder, xanthan gum and salt; set aside.
- In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and fluffy. Beat in eggs. On low speed, gradually beat in flour blend mixture until combined. Drop by teaspoonfuls 2 inches apart on cookie sheet.
- Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool on cookie sheet 1 minute. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat powdered sugar, butter, vanilla and enough cream to make a spreadable filling. Spread about 1 tablespoon filling on bottoms of half of the cookies. Top with remaining cookies.
Nutrition Facts : Calories 270 , CarbohydrateContent 36 g, CholesterolContent 55 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 8 g, ServingSize 1 Sandwich Cookie, SodiumContent 320 mg, SugarContent 25 g, TransFatContent 0 g
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