Peruvian Caramel Cookies Food

CARAMEL COOKIES

Steps:

• In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

PERUVIAN CARAMEL COOKIES

Steps:

• 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.

PERUVIAN CARAMEL SAUCE

Steps:

• Heat evaporated milk, milk and bing soda to boiling; remove from heat.
• Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.

CARAMEL PECAN COOKIES

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.