With condensed soup and cream cheese, this delicious family favorite angel chicken meal comes together quickly. When hosting visitors, you should serve it because it is special enough. Usually, I double the recipe to allow for leftovers.
| Prep Time: | 25 mins |
| Cook Time: | 7 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 2 mins |
| Servings: | 24 |
| Yield: | 24 alfajores |
Ingredients
- 2 ½ cups cornstarch
- 1 cup gluten-free all-purpose baking flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- 3 egg yolks
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 1 (11.5 ounce) jar dulce de leche
- ½ cup shredded coconut
Instructions
- 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 | 222 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 98 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I just love them. Being argentinean and living in another country, by following this recipe I always feel at home.
Perfectly delicious!