Caramel sweet treats on a relaxing and surprise-filled Mother’s Day
food flavor fascination
food flavor fascination
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 12-20 sandwich cookies
  • 1 cup cornstarch
  • 3/4 cup whole wheat pastry flour (I used Bob’s Red Mill brand), plus more as needed for rolling
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon pisco or brandy
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon zest
  • 1 cup dulce-de-leche or cajeta
  • 1/2 cup toppings/garnish: flaked coconut, finely chopped nuts, finely chopped chocolate, etc.
  • 3 minutes, until fluffy. Scrape down the sides of the bowl and set the mixer on medium. Mix in the egg yolks, pisco, vanilla, and lemon zest for another minute or two until incorporated. Scrape down the sides of the bowl again.
  • 350 degrees F. While waiting for oven to heat, roll out dough to about 1/4 inch thickness and cut into preferred shapes. Place on a baking sheet at least 1/2 inch apart and bake for 12-14 minutes, until the top is pale golden and the bottom and sides are lightly browned. If you want crisper cookies, bake a minute or so longer until top is getting lightly brown or desired color. Let cool on a wire rack.
  • 25 small sandwich cookies
  • 1.5-2 inch diameter
  • 1/2 cup of cornstarch
  • 3/4 cup of Bob’s Red Mill brand all purpose gluten-free baking flour, plus more as needed
  • 1 tablespoon ground flax
  • 1/4 teaspoon of gluten-free baking powder
  • 1/4 teaspoon salt
  • 1/2 pound of butter, room temperature
  • 1/4 cup evaporated cane juice (also called evaporated cane sugar)
  • 1 large egg yolk
  • 1/2 teaspoon of vanilla extract
  • 1/2 -1 tablespoon pisco or brandy (I used rum)
  • 1/4 teaspoon of grated lemon zest
  • 1 cup of dulce-de-lece or cajeta
  • 1/2 cup toppings/garnish: flaked coconut, finely chopped nuts, finely chopped chocolate, etc.
  • 3 minutes, until fluffy. Scrape down the sides of the bowl and set the mixer on medium. Mix in the egg yolk, vanilla, pisco, and lemon zest for another minute or two until incorporated. Scrape down the sides of the bowl again.
  • 350 degrees F. While waiting for oven to heat, roll out dough to about 1/4 inch thickness and cut into preferred shapes. Place on a baking sheet at least 1/2 inch apart and bake for 12-14 minutes, until the top is pale golden and the bottom and sides are lightly browned. If you want crisper cookies, bake a minute or so longer until top is getting lightly brown or desired color. Let cool on a wire rack.

Instructions

Comments

Log in or Register to write a comment.