Caramel Sandwich Cookies

Latin American · 45 min · Easy · 10 cookies

Caramel Sandwich Cookies

Fire Rating: 3.5 out of 5 from 2 ratings.

Flames are how much people loved it, not how spicy it is.

Two crumbling cornstarch cookies with caramel between them, edges rolled in coconut. They dissolve rather than crumble.

~450 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Make the dough

    ⏱ 30 min

    Beat the softened butter with the powdered sugar, vanilla and lemon zest in a bowl until pale, then work in the cornstarch and flour to a soft dough. Wrap and chill 30 minutes.

  2. 2

    Cut

    Roll to ¼ inch (5 mm) on a floured wooden board and stamp out two rounds for every cookie, lifting each away so the sheet is left pocked with empty holes where they came from. The dough is fragile. Patch tears with your fingers rather than re-rolling too often.

  3. 3

    Bake pale

    ⏱ 15 min

    Bake at 350°F conventional (160°C fan) for 12–15 minutes. They should barely color; the bottoms just set. Cool completely on the tray: warm alfajores fall apart.

  4. 4

    Sandwich

    Spread caramel generously on half of the cooled cookies, then set a second cookie on top of each one to make a sandwich. Roll the exposed caramel edge through the shredded coconut.

Notes

Cornstarch is what gives these their melting texture, so keep it in. If the dough will not come together, add vegan butter one tablespoon at a time until it does. They must be completely cold before filling. They soften pleasantly after a day in a tin.

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