The Most Trendy Cookies in Korea : Caramel & Butter Sandwich Cookies

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Hello everyone.
This week, I made caramel butter sand cookies, which are all the rage in Korea these days.
It is a delicious snack that combines the three elements of lightly crumbly cookies, sweet caramel, and flavorful butter.
Try making it!
▶Ingredients (for about 16 sandwich cookies)
[Butter Cookie]
100 g unsalted butter
60g powdered sugar
32g egg yolk
182g cake flour
25g almond flour
1g baking powder
2g vanilla extract
1g salt
1) Beat unsalted butter at room temperature lightly.
2) Add powdered sugar and salt and mix lightly with a hand mixer until the color becomes light.
3) Add room temperature egg yolk and vanilla extract and mix until well mixed.
4) Sift flour, almond flour, and baking powder and mix into one lump.
5) Place the dough between two sheets of parchment paper or guitar sheets and roll it out to a thickness of 3mm.
6) Rest in the freezer until hard.
7) Cut out the dough with a cookie cutter in the desired shape.
* If you have enough time, it is ideal to rest for at least 2 hours in the refrigerator rather than the freezer.
8) Cut out the dough with a cookie cutter in the desired shape.
9) Bake in a preheated oven at 160 degrees Celcius for 10 minutes. (Wizwell Lumi Oven, top and bottom heating + convection mode)
[Caramel Sauce]
38g granulated sugar
30g corn syrup
55g heavy cream
22g condensed milk
1g salt
11g unsalted butter
1) Heat sugar and corn syrup in a pot over low heat.
2) Add salt and condensed milk to heavy cream and heavy it so that it can be added while hot. (70 to 80 degrees Celcius)
*At this time, be careful not to boil it so that the moisture on the cream side is not evaporated.
3) When the sugar is caramelized to the desired color, mix well with a spatula while adding the hot cream mixture.
4) Add butter and mix, cover the surface with plastic wrap, and cool completely to room temperature.
[Butter Filling]
130g unsalted butter
1) Place butter at room temperature between two sheets of parchment paper or guitar sheets and spread it out to a thickness of 3mm.
2) After freezing it in the freezer, cut it out with a cookie cutter.
3) Sandwich the caramel sauce and butter filling between the two cookies.
* Storage: Can be refrigerated for 4-5 days, and frozen for about 3 weeks.
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