Jerez's Caramel Cookies

A very sweet cookie with a Latin American flavor of rum and milk caramel. The special texture of these cookies will certainly please your taste bus. The milk caramel jam is a Hispanic sweet that we call dulce de leche.

By Ruben Jerez

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
1 hr 5 mins
total:
1 hr 50 mins
Servings:
45
Yield:
45 cookies
Nutrition Info
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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified

Directions

  • Sift flour and confectioners' sugar together in a large bowl.

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  • Mix butter and milk caramel jam together in a separate bowl using a fork. Beat until smooth with an electric mixer. Beat in egg yolks and rum. Mix in sifted mixture gradually until well blended. Refrigerate dough, about 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

  • Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut into shapes using cookie cutters. Arrange cookies on the prepared baking sheets.

  • Bake in the preheated oven until firm to the touch, about 15 minutes. Cool on the baking sheets for 5 minutes. Remove to wire racks to cool completely.

Cook's Note:

You can dip cookie cutters in confectioners' sugar for extra sweetness.

Nutrition Facts

Per Serving:
90 calories; protein 1.3g; carbohydrates 10.3g; fat 4.6g; cholesterol 20.6mg; sodium 40.3mg. Full Nutrition
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