“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.”
READY IN:
5hrs
YIELD:
24-26 cookies
UNITS:
US

Ingredients Nutrition

Directions

  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.

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