Here’s a wonderful recipe for Alfajores, an Argentinian sandwich cookie. They’re traditionally made with dulce de leche, but they’re easy and really delicious with our Karamel Sauce sandwiched in the middle.
- 300 gr (1 ¼ c) cornstarch (gluten-free option use Cut Cooking Gluten-free Flour Blend)
- 200 gr (3/4 c + 1 tbsp) white flour
- 180 gr (3/4 c) butter (soft, at room temperature)
- 180 gr (3/4 c) sugar
- 15 gr (3 tsp) baking powder
- Zest of 1/2 lemon (orange zest is a good substitute)
- 3 eggs (at room temperature)
- 6-8 gr (1 ¼ tsp) vanilla
- 1 jar Cococo Karamel Sauce
- Preheat oven to 350F.
- Cream butter, sugar, and vanilla in a medium bowl
- Add room temperature eggs, one at a time. Mix well. Add lemon zest, stir to combine.
- Sift in the dry ingredients and mix by hand until dough just comes together. Do not over mix.
- Chill dough in the refrigerator for 2 hours, until firm enough to roll.
- Remove dough from fridge. Roll on a lightly floured surface to 0.5cm (1/4”) thickness. Cut out into rounds using a 2-inch (5 cm) fluted or round cookie cutter, and place rounds onto a parchment-lined sheet. Chill the rounds for 15 minutes until firm before baking (this way they will be less prone to spreading).
- Bake at 350 F for 9-11 mins, or until cookies appear golden at the edges. Allow cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Spread the bottom half of a cookie with about teaspoon of Karamel sauce, and place another cookie on top, gently pressing so that the caramel oozes out of the sides. Roll the sides of the cookies in shredded coconut. Don’t forget to lick your fingers!
- Store at room temperature in an airtight container for up to a week, if they last that long!
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