The best version!
Ingredients
- sweetened condensed milk: 2 cans (14 ounce cans)
- unsalted butter: 1 Tbsp
- all-purpose flour: 4 cups
- ½ cups unsalted butter: 1 piece (softened)
- powdered sugar: 6 Tbsp
- pisco or other brandy: 1 Tbsp
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- powdered sugar: 1 cup (or more if needed)
Metric Conversion
Stages of cooking
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Combine condensed milk and butter for filling in a pot over medium-low heat. Simmer, stirring occasionally, until it coats the back of a spoon and becomes caramelized, about 2 hours.
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While the filling is simmering, mix flour, butter, powdered sugar, pisco, baking powder, and salt for cookies in a stand mixer fitted with the paddle attachment until a dough forms.
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Shape dough into a disc and wrap in plastic wrap. Refrigerate for 15 to 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Roll dough on a lightly floured surface to a thickness of 1/8 inch or 3/16 inch. Use a small cookie cutter to cut approximately 80 circles. Transfer cookies to the prepared baking sheets; prick each cookie once with the tines of a fork.
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Bake cookies in the preheated oven until edges are just golden, about 12 minutes, switching racks halfway through; do not let them brown. Remove oven and transfer to a wire rack. Repeat to cook remaining cookies.
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When the filling has finished simmering, let it cool slightly, about 15 minutes.
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Spread filling over one side of 2 cookies, and press together like sandwiches. Roll in powdered sugar to coat. Repeat to fill and coat remaining cookies.
