Peruvian Caramel Cookies

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• 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
• 2 (14 ounce) cans (2 cans) sweetened condensed milk

Recipe

• 1 cream butter with confectioners' and granulated sugar until fluffy.
• 2 stir in remaining ingredients.
• 3 wrap and chill 30 minutes.
• 4 if chilled longer let it warm up until it can be rolled.
• 5 or, whack it with a rolling pin until it cooperates.
• 6 roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
• 7 bake at 350° for 12-14 minutes.
• 8 cool cookie sheets between batches.
• 9 cool cookies on wire rack.
• 10 carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
• 11 dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
• 12 they will turn soft after setting.
• 13 alternatively the cookies can be filled with the rewarmed caramel as needed.
• 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 eventually the milk will thicken and brown.
• 16 cool well and it will thicken further.
• 17 refrigerate until needed.
• 18 makes enough for 4-5 dozen cookies.