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.