Gluten free feathery Alfajores

Where do I begin describing this heavenly excuse of a cookie? Every time I concoct a recipe, it amazes me how simply life's pleasures can be achieved. They are very simple to make and worth every minute of effort put into them. As I was cutting the circles of dough I could feel my "food butterflies" in my stomach hinting that these cookies will be delicious just as the regular ones. As, always, my butterflies did not disappoint me. After they came out of the oven, I impatiently allowed them to cool and then slathered them with the spread of the gods, also commonly known as Dolce-de-leche, and rolled them in coconut. Smiling, I stuck my tongue out to act as a conveyer belt and put one cookie in my mouth. Right from the first bite, I could hear my taste buds fighting each other over who is responsible for this heavenly sensesation. It was sweet and mellow, a touch crumbly and simlpy delicious.

Now, if that does not make you want to make them, I don't know what will.

Alfajores - makes about 30 sandwiches (60 cookies), 1 1/2 inch in diameter

Dry ingredients:

1 1/4 cup cornstarch
2 tbsp coconut flour
1/4 cup rice flour
1/2 tsp baking powder
1/4 tsp xantham gum

Wet ingredients:

1 stick (1/2 cup) unsalted butter, room temp.
1/2 cup powdered sugar
2 egg yolks
1 tsp vanilla extract

Dolce de Leche for filling (about 1/2 cup) I used San Ignacio brand

1/4 cup desiccated coconut flakes for rolling

Preperation:
Preheat oven to 325F

In a small bowl combine all the dry ingredients and mix until combined.

In a medium bowl, cream the butter and sugar until creamy. Add egg yolks and vanilla and mix.

Add dry ingredients in 3 batches and mix until it forms a soft and smooth dough.

Dust the dough with a little bit of cornstarch and roll it on a piece of parchment paper to 1/4 inch thickness.

Cut circles in desired size and put on a baking sheet lined with parchment paper. I would recommend usind a small size cookie cutter to allow the cookies to be more stable.

Bake for 10-12 minutes. Cookies should stay fair and white.

Cool for 20 minutes before filling.

Dab about a teaspoon of Dolce de Leche of your choice on one side of the cookie. Put another cookie on top and slightly push it down so the dolce de leche will ooze out so you can roll it in the coconut.

Sprinkle with powdered sugar and enjoy. I put them in an air tight container and they were just as good on the day after. They should keep fresh for about 4 days.

Next time I'll make them, I will try filling them with Nuttela or date spread.

Enjoy!