Chocolate Caramel Sandwiches
     (3 dozen)

3/4 cup unsalted butter
1 cup confectioners' sugar
2 eggs
4 tbsp orange juice
1/2 cup all-purpose flour
1/2 cup corn flour
1/3 cup cocoa powder

CARAMEL FILLING

3 1/2 oz caramel (about 13)
1 tbsp unsalted butter
2 tbsp sweetened condensed milk


1. Preheat oven to 350ºF, lightly grease cookie sheets.
2. In a large bowl, cream butter with confectioners' sugar until
   fluffy.  Blend in eggs and orange juice.
3. Sift together all-purpose flour, corn flour, and cocoa.  Gradually
   blend into creamed mixture.
4. Spoon mixture into pastry bag with a fluted tube. Pipe 1"x3" strips,
   2" apart, onto cookie sheets.
5. Bake 8 to 10 minutes, until just beginning to shrink at the edges.
   Transfer to wire racks and let cool. 
6. To prepare filling, combine caramels, butter, and condensed milk in
   small saucepan. Place over very low heat, stirring constantly, until
   melted and smooth.
7. Spread filling on bottom side of half of cookies.  Place another
   cookie on top, bottom side to filling, pressing slightly to make
   sandwiches. (If filling begins to harden, set container over a bowl
   of hot water.)
8. Chill for a few minutes in refrigerator until filling hardens.