Ingredients

4 cups all-purpose flour

2 teaspoons baking powder
7/8 cup butter
3 egg yolks
1 cup milk
2 (14 ounce) cans sweetened condensed milk
1 cup chopped walnuts
1/4 cup brandy
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and ba
king powder; set aside.
In a large bowl, beat the butter until creamy. Blend in the egg yolks, one a
t a time.
Beat in the flour mixture alternately with the milk. The dough will be stiff
like a cookie dough.
Divide the dough into 10 pieces and shape into balls. Roll each ball into a
9 inch circle.
Place on cookie sheets and prick with a fork in several places.
Bake in the preheated oven for 10 to 12 minutes, or until golden brown. Set
aside.
Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetene
d condensed milk for 3 hours.
Monitor the water closely, to make sure there is always water in the pan.
Remove can from heat and let cool for 10 to 15 minutes.
In a small measuring cup, combine the brandy and water.
Place one cookie layer on serving plate.
Sprinkle with brandy mixture, then spread with the now thickened condensed m
ilk.
Sprinkle with nuts. Continue stacking until all layers are used.