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Ingredients

4 cups all-purpose flour 2 teaspoons baking powder ⅞ cup butter 3 egg yolks 1 cup milk 2 (14 ounce) cans sweetened condensed milk 1 cup chopped walnuts ¼ cup brandy ¼ cup water

Nutrition Info

582 calories carbohydrate: 69.9 g cholesterol: 110.6 mg fat: 27.4 g fiber: 1.8 g protein: 12.4 g saturatedFat: 13.4 g servingSize: - sodium: 249.8 mg sugar: 36.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking powder, set aside.
In a large bowl, beat the butter until creamy. Blend in the egg yolks, one at 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 cookies in batches in the preheated oven for 10 to 12 minutes, or until edges are just starting to brown. Let cool.
In a saucepan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely to make sure there is always water covering the cans. Remove cans 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. Brush with brandy mixture, then spread with the now-thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.

1 9-inch layer cake

I loved this recipe 27 years ago when I was in Chile. I haven't made it in years, but I do remember my family really enjoyed it.