Caramel Cookies

Cookies

 * 1½ cups unsalted butter
 * 1 cup confectioners' sugar
 * 2 tablespoons granulated sugar
 * ¼ teaspoon salt
 * ¼ teaspoon almond extract
 * ½ teaspoon vanilla extract
 * ⅓ cup ground almonds
 * 3 cups flour

Caramel

 * 2 cans sweetened condensed milk
 * sprinkle a little sugga on top

Directions

 * 1) Cream butter with confectioners' and granulated sugar until fluffy.
 * 2) Stir in remaining ingredients.
 * 3) Wrap and chill 30 minutes.
 * 4) Roll dough out to ¼" thickness, cut in circles and place on parchment lined cookie sheet.
 * 5) Bake at 350°F for 12–14 minutes.
 * 6) Cool cookie sheets between batches.
 * 7) Spread some caramel on one cookie and top with another cookie.
 * 8) Dust tops with confectioners' sugar.
 * 9) The cookies can be filled with the rewarmed caramel as needed.
 * 10) Pour both cans of condensed milk in the top of a boiler and simmer on low heat 2–3 hours.
 * 11) Cool well and it will thicken further.
 * 12) Refrigerate until needed.