Sorry I have been gone for soo long!!! Summer hit and had things to do. Now that school is back and fall is fast approaching it gives me time again to update my blog with recipes!!
This cookie soo good when the caramel (Dulche De Leche) is warm!!! It is a bit time consuming to make the caramel, but the taste is well worth it!!! The original recipe calls for homemade cookie dough, but I used the instant sugar cookie dough frozen and then I cut out little circles with my cookie cutters!!! This is one of Malik's favorite cookies and once you taste it, it will become one of your favorites too!!
Two cans of sweetened condensed milk
One tube of instant sugar cookies, or you can buy the package deal in the baking aisle where you add butter and one egg.
Almond extract *
Powered Sugar
Instructions:
Place the two cans of sweetened condensed milk into a pyrex glass dish. Cover the dish and place into a big roasting pan filled with water that comes half up to the pyrex glass dish. Cover loosely with foil and bake at 350f for about two hours, possibly more, until you get a beautiful golden brown color. Wisk briskly once it comes out of the oven.
With the sugar cookie dough, while it is soft, put one tsp of almond extract in and roll it into a ball and let it set in the fridge for about an hour. Roll the dough onto a floured surface and use a very small cookie cutter circle and place on cookie and bake cookies according to package instructions.
Once the cookies are done, let cool on the cooling rack for about 10 minutes, and then spread the caramel over one cookie, then top it with the other. Sprinkle powered sugar over the cookies. Eat while warm!!!!
*You can use any flavoring you want! Rum extract or pure rum, even coconut or coconut rum will do just fine in place of the almond flavoring. You can also roll the sides where the caramel has leaked out in crushed peanuts or even crushed chocolate.
Sounds good!!! yumm!
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