Thin shortbread-like cookies with a dulce de leche filling.

coverFrom a stapled collection of recipes from my preschool, c. 1982, in University Heights, Ohio.


Chilean Cookies

8 egg yolks
4 Tablespoons orange juice
1 t. liquor (rum, scotch or other)
1 T. margarine
2-1/2 c. flour

Mix the flour with the yolks, margarine, orange juice and liquor. Then knead until soft. Cut pieces and flatten out with bottle or roling pin until about 1/8″ thick.

Cut circles approximately 2″ diameter and and pierce once or twice with a fork. Cook in oven at 350 deg.

When cooked, they should turn yellowish; avoid burnt spots. Let these biscuits cool and stick in pairs with caramel (boil can of condensed milk for approximately 1 hour 45 minutes).

Diego Avila

Yesterdish suggestion: Apart from a boiled can of condensed milk making dulce de leche rather than standard caramel as such, it’s also dangerous to boil a sealed metal vessel. Pressure cookers have escape valves; cans don’t. If it explodes, it’ll throw some combination of hot water, molten sugar, and metal around, and if you’re a human being made of meat, any of those are extremely bad for you.

I don’t care that your grandmother did it a hundred times. She also lived in a house with asbestos and lead paint, probably. If I’m going to risk my life for food, it’s going to be for lobster, truffles and caviar, not for glorified sugar-milk.

Instead, you can buy dulce de leche pre-made in a can; if you want to make it yourself, the easiest way is in the microwave. Pour a can of sweetened condensed milk into a microwave-safe bowl, then microwave at 50% power for 4 minutes, stir, then on 30% power for 12 minutes, stopping to stir every three minutes. If you prefer a stovetop method, use a covered double-boiler for about 45 minutes.

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