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    You are in: Home / Recipes / Peruvian Caramel Cookies Recipe
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    Peruvian Caramel Cookies

    Peruvian Caramel Cookies. Photo by lilsweetie

    1/1 Photo of Peruvian Caramel Cookies

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    30 mins

    4 hrs 30 mins

    sugarpea's Note:

    According to the story, there's a Peruvian bakery in New York where, on Wednesday mornings the line forms very early for these cookies. And, they cost a buck each. I believe it. They're incredible when they're fresh. Got it off the net from someone who's Chilean friend gave her the same authentic recipe. You can make your own caramel recipe but it won't taste the same.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Cookies

    Caramel

    Directions:

    1. 1
      Cream butter with confectioners' and granulated sugar until fluffy.
    2. 2
      Stir in remaining ingredients.
    3. 3
      Wrap and chill 30 minutes.
    4. 4
      If chilled longer let it warm up until it can be rolled.
    5. 5
      Or, whack it with a rolling pin until it cooperates.
    6. 6
      Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
    7. 7
      Bake at 350° for 12-14 minutes.
    8. 8
      Cool cookie sheets between batches.
    9. 9
      Cool cookies on wire rack.
    10. 10
      Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
    11. 11
      Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
    12. 12
      They will turn soft after setting.
    13. 13
      Alternatively the cookies can be filled with the rewarmed caramel as needed.
    14. 14
      Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
    15. 15
      Eventually the milk will thicken and brown.
    16. 16
      Cool well and it will thicken further.
    17. 17
      Refrigerate until needed.
    18. 18
      Makes enough for 4-5 dozen cookies.

    Browse Our Top Rolled Cookies Recipes

    Ratings & Reviews:

    • on July 21, 2009

      55

      you can cook the condensed milk and take label off the can in the can and fill a sauce pan with water to cover for a couple hours or less boil the water .And in the end it is alot less cleanup and my husband family is all Peruvian and that is the way they do it...when done let cool a bit then open can carefully brown gooey yummm

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2007

      55

      My son made these for a Spanish class assignment. The only change was to use store bought Dulce de leche (found at Cost Plus World Market). He got an A+ and didn't bring home any leftovers! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2007

      55

      These are actually called Alfajores. The cookies are the perfect "pie crust" texture they are supposed to be. I did not need to cool the baking sheet completely, nor did I chill the dough. I cooled the cookies on a flat surface because they seemed a bit too fragile for a wire rack right out of the oven. Also, I used store bought dulce de leche (Nestle) which worked fine and saved tons of time.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Peruvian Caramel Cookies

    Serving Size: 1 (1691 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 296.2
     
    Calories from Fat 136
    46%
    Total Fat 15.2 g
    23%
    Saturated Fat 9.1 g
    45%
    Cholesterol 41.7 mg
    13%
    Sodium 68.1 mg
    2%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 0.5 g
    2%
    Sugars 24.0 g
    96%
    Protein 4.6 g
    9%

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