Chilean Caramel Cookies

Start by placing the entire, unopened can of condensed milk in a large saucepan. Next, fill the saucepan with water and bring it to a rolling boil. Once boiling, reduce heat to a gentle simmer and cook for approximately 2 hours, or until the milk inside has developed a rich, caramelized flavor.

Remove the saucepan from the heat and set it aside to cool down while you prepare the cookies. In a separate step, preheat your oven to 325 degrees F (165 degrees C), as this will be necessary for baking the cookies.

Now, let's focus on making the cookies. In a bowl, use an electric mixer to cream together butter and sugar until they form a smooth, velvety mixture. Then, incorporate an egg into the bowl and mix until well combined with the butter and sugar. After that, add flour to the mixture and blend until everything is fully incorporated.

Using a spoon or small measuring cup, drop small amounts of the dough onto an ungreased cookie sheet. To shape each cookie, dip your finger into a small amount of flour and gently press the dough into a very thin, delicate circle - roughly the size of a quarter coin.

Place the cookies in the preheated oven and bake until they start to turn lightly brown around the edges, but are no longer soft and doughy in the centers. This should take about 10 to 12 minutes, depending on your oven's performance.

Once the cookies have finished baking, remove them from the oven and let them cool on the cookie sheet for 1 minute. After that, transfer the cookies to a wire rack to continue cooling for an additional 8 to 10 minutes.

Finally, it's time to assemble the cookies. Take two cooled cookies and sandwich a layer of the caramelized condensed milk in between them, creating a delicious treat.