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Jerez's Caramel Cookies

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"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."
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Ingredients

1 h 50 m servings 90 cals
Original recipe yields 45 servings (45 cookies)

Directions

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  1. Sift flour and confectioners' sugar together in a large bowl.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  4. 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.
  5. 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.

Footnotes

  • Cook's Note:
  • You can dip cookie cutters in confectioners' sugar for extra sweetness.

Nutrition Facts


Per Serving: 90 calories; 4.6 g fat; 10.3 g carbohydrates; 1.3 g protein; 21 mg cholesterol; 40 mg sodium. Full nutrition

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