Argentina's Favorite Cookies

• 1 pkg. (4 oz.) PLANTERS Slivered Almonds, toasted
• 1 cup butter, softened
• 1/2 cup superfine sugar
• 2 eggs
• 2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 cups flour
• 1 pkg. (11 oz.) KRAFT Caramels
• 1/3 cup milk
• 1/2 cup BAKER'S ANGEL FLAKE Coconut

1. Blend nuts in blender until finely ground; set aside.
2. Beat butter and sugar in large bowl with mixer until light and fluffy.
3. Add nuts, eggs and lemon zest; mix well.
4. Gradually add flour, kneading in with hands until well blended.
5. Refrigerate 1 hour.
6. Heat oven to 350F.
7. Roll out dough on lightly floured surface to 1/4-inch thickness.
8. Cut into 72 rounds with 2-inch cookie cutter, rerolling scraps as necessary.
9. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
10. Bake 15 min.
11. or until lightly browned.
12. Cool 3 min.
13. on baking sheets.
14. Remove to wire racks; cool completely.
15. Cook caramels and milk in saucepan on medium heat 5 to 7 min.
16. or until caramels are completely melted and mixture is well blended, stirring constantly.
17. Spread onto half the cookies, using about 1 tsp.
18. for each.
19. Top each with second cookie to make sandwich.
20. Roll sides in coconut.
21. Let stand until caramel filling is firm.

butter, sugar, eggs, lemon zest, flour, caramels, milk, s angel

Taken from www.kraftrecipes.com/recipes/argentinas-favorite-cookies-63357.aspx (may not work)