Peruvian Caramel Cookies
Ready In: 5 hrs
Yields: 24-26 cookies
Ingredients
Cookies
- 1 1⁄2 cups unsalted butter
- 1 cup confectioners' sugar
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup ground almonds
- 3 cups flour
Caramel
- 2 (14 ounce) cans (2 cans) sweetened condensed milk
Directions
- Cream butter with confectioners' and granulated sugar until fluffy.
- Stir in remaining ingredients.
- Wrap and chill 30 minutes.
- If chilled longer let it warm up until it can be rolled.
- Or, whack it with a rolling pin until it cooperates.
- Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
- Bake at 350° for 12-14 minutes.
- Cool cookie sheets between batches.
- Cool cookies on wire rack.
- Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
- Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
- They will turn soft after setting.
- Alternatively the cookies can be filled with the rewarmed caramel as needed.
- 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.
- Eventually the milk will thicken and brown.
- Cool well and it will thicken further.
- Refrigerate until needed.
- Makes enough for 4-5 dozen cookies.
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