- 3 cups all-purpose flour
- 1/4 cup confectioners' sugar
- 1 cup butter
- 3/4 cup milk caramel jam (dulce de leche)
- 2 egg yolks
- 3 tablespoons rum
- Sift flour and confectioners' sugar together in a large bowl.
- 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.
10/03/2019
recipepes.com
jerez's caramel cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
