Changes: Caramel Cookies

Latest revision as of 23:20, 5 August 2010

Ingredients[]

Cookies[]

1½ cups unsalted butter
1 cup confectioners' sugar
2 tablespoons granulated sugar
¼ teaspoon salt
¼ teaspoon almond extract
½ teaspoon vanilla extract
3 cups flour

Caramel[]

2 cans sweetened condensed milk

Directions[]

Cream butter with confectioners' and granulated sugar until fluffy.
Stir in remaining ingredients.
Wrap and chill 30 minutes.
Roll dough out to ¼" thickness, cut in circles and place on parchment lined cookie sheet.
Bake at 350°F for 12–14 minutes.
Cool cookie sheets between batches.
Spread some caramel on one cookie and top with another cookie.
Dust tops with confectioners' sugar.
The cookies can be filled with the rewarmed caramel as needed.
Pour both cans of condensed milk in the top of a boiler and simmer on low heat 2–3 hours.
Cool well and it will thicken further.
Refrigerate until needed.

@@ Line 1: / Line 1: @@
+[[Image:581995063.jpg|thumb|Caramel Cookies]]
-{{Wikifiedrecipe}}
+__NOTOC__
-==Description==
+== Ingredients ==
-[[Image:581995063.jpg |thumb|Caramel Cookies  ]]
-===Ingredients===
+=== Cookies ===
+* 1½ cups [[unsalted butter]]
+* 1 cup [[confectioners' sugar]]
+* 2 tablespoons [[granulated sugar]]
+* ¼ teaspoon [[salt]]
+* ¼ teaspoon [[almond extract]]
+* ½ teaspoon [[vanilla extract]]
+* 3 cups [[flour]]
+=== Caramel ===
-*Cookies
+* 2 cans [[sweetened condensed milk]]
-*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  cans sweetened [[condensed milk]]
-===Directions===
-*[[cream]] [[butter]] with confectioners' and [[granulated sugar]] until fluffy.
-*Stir in remaining ingredients.
-*Wrap and chill 30 minutes.
-*Roll dough out to 1/4" thickness, cut in circles and place on parchment lined cookie sheet.
-*Bake at 350° for 12-14 minutes.
-*Cool cookie sheets between batches.
-* Spread some caramel on one cookie and top with another cookie.
-*Dust tops with confectioners' [[Sugar]].
-*The cookies can be filled with the rewarmed caramel as needed.
-*Pour both cans of [[condensed milk]] in the top of a [[boiler]] and simmer on low heat 2-3 hours.
-*Cool well and it will thicken further.
-*Refrigerate until needed.
-==See also==
+==  Directions ==
-[[Category:Peruvian Desserts]]    [[Category:Desserts]]      [[Category:Recipes]]
+# Cream [[butter]] with [[confectioners' sugar|confectioners']] and [[granulated sugar]] until fluffy.
-  [[Category:Peruvian Recipes]]
+# Stir in remaining ingredients.
-[[category:Bermuda onion Recipes]]
+# Wrap and chill 30 minutes.
-[[category:cream Recipes]]
+# Roll dough out to ¼" thickness, cut in circles and place on parchment lined cookie sheet.
-[[category:evaporated milk Recipes]]
+# Bake at 350°F for 12–14 minutes.
-[[category:flour Recipes]]
+# Cool cookie sheets between batches.
-[[category:almond meal Recipes]]
+# Spread some caramel on one cookie and top with another cookie.
-[[category:almond Recipes]]
+# Dust tops with [[confectioners' sugar]].
-[[category:butter Recipes]]
+# The cookies can be filled with the rewarmed caramel as needed.
-[[category:granulated sugar Recipes]]
+# Pour both cans of [[sweetened condensed milk|condensed milk]] in the top of a boiler and simmer on low heat 2–3 hours.
-[[category:vanilla extract Recipes]]
+# Cool well and it will thicken further.
-[[category:evaporated milk Recipes]]
+# Refrigerate until needed.
-[[category:almond meal Recipes]]
-[[category:butter Recipes]]
-[[category:almond Recipes]]
+[[Category:Dessert Recipes]]
-[[category:Bermuda onion Recipes]]
-[[category:Sugar Recipes]]
-[[category:cream Recipes]]
-[[category:flour Recipes]]
-[[category:salt Recipes]]
-[[Category:Filled Cookies]]
-[[Category:Drop Cookies]]
-[[Category:Ethnic and Regional Cookies]]
-[[Category:Refrigerator Cookies]]