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Desserts

Argentina's Favorite Cookies

Argentina's Favorite Cookies recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 45 min
servings
total:
3 doz. or 36 servings, 1 cookie each

What You Need

1
pkg.  (4 oz.) PLANTERS Slivered Almonds, toasted
1
cup  (2 sticks) butter, softened
1/2
cup   superfine sugar, divided
2
 eggs
2
tsp.  lemon zest
2
cups  flour
1
pkg.   (14 oz.) KRAFT Caramels (about 50)
1/2
cup  milk
1/2
cup  BAKER'S ANGEL FLAKE Coconut

Make It

BLEND nuts in blender until finely ground; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add ground nuts, eggs and lemon zest; mix well. Gradually add flour, kneading in with hands until well blended. Refrigerate 1 hour.

HEAT oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut with 2-inch round cookie cutter to make 72 rounds, rerolling trimmings as necessary. Place, 2 inches apart, on greased baking sheets.

BAKE 15 min. or until lightly browned. Cool 3 min. on baking sheets; transfer to wire racks. Cool completely.

COOK caramels and milk in saucepan on medium heat until caramels are completely melted and mixture is well blended, stirring constantly. Spread onto half the cookies, using about 1 tsp. for each. Top each with second cookie to make sandwich. Roll sides in coconut. Let stand until caramel filling is firm.

Kraft Kitchens Tips

How to Toast Nuts
Spread almonds into 15x10x1-inch pan. Bake at 350°F for 10 min. or until lightly toasted, stirring frequently.
Substitute
Substitute orange zest for the lemon zest.
Make Ahead
Cookie sandwiches can be stored in airtight container in freezer up to 1 month. Thaw at room temperature before serving.
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