Alfajores (Chilean Sandwich Cookies - Gluten-Free)

Instructions

1. 1Preheat your oven to 175°C. Line a baking sheet with parchment paper.
2. 2In a medium bowl, whisk together the 1.5 cups Rice Flour, 0.75 cup Tapioca Starch, 1 tsp Baking Powder, and 0.25 tsp Salt until well combined.
3. 3In a separate large bowl, use an electric mixer to cream together the 0.5 cup Butter and 0.5 cup Sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. 4Add the 2 Eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the 1 tsp Vanilla Extract until just combined.
5. 5Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Mix on low speed until the ingredients are just combined into a dough. Be careful not to overmix.
6. 6Lightly dust a clean surface with a small amount of rice flour. Roll out the dough to about 0.3175 cm thickness. Use a cookie cutter to cut out circles from the dough.
7. 7Place the cut-out cookie circles onto the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool completely on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to finish cooling.
8. 8Once the cookies are completely cool, spread a thin layer of the 0.75 cup Dulce de Leche on the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies.
9. 9Dust the tops of the finished alfajores generously with the 0.25 cup Powdered Sugar. Store the alfajores in an airtight container at room temperature.

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