Peruvian Caramel Cookies

Recipe by sugarpea
READY IN: 5hrs




  • 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.