Argentina's Favorite Cookies

1. 1

   Blend nuts in blender until finely ground; set aside.

2. 2

   Beat butter and sugar in large bowl with mixer until light and fluffy.

3. 3

   Add nuts, eggs and lemon zest; mix well.

4. 4

   Gradually add flour, kneading in with hands until well blended.

5. 5

   Refrigerate 1 hour.

6. 6

   Heat oven to 350F.

7. 7

   Roll out dough on lightly floured surface to 1/4-inch thickness.

8. 8

   Cut into 72 rounds with 2-inch cookie cutter, rerolling scraps as necessary.

9. 9

   Place, 2 inches apart, on baking sheets sprayed with cooking spray.

10. 10

    Bake 15 min.

11. 11

    or until lightly browned.

12. 12

    Cool 3 min.

13. 13

    on baking sheets.

14. 14

    Remove to wire racks; cool completely.

15. 15

    Cook caramels and milk in saucepan on medium heat 5 to 7 min.

16. 16

    or until caramels are completely melted and mixture is well blended, stirring constantly.

17. 17

    Spread onto half the cookies, using about 1 tsp.

18. 18

    for each.

19. 19

    Top each with second cookie to make sandwich.

20. 20

    Roll sides in coconut.

21. 21

    Let stand until caramel filling is firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.