Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.

In a large bowl, cream sugar and margarine. Add egg, then flour, and mix until fully combined.

Transfer dough to a floured surface and knead until it is no longer sticky. Roll out dough to about one inch thick.

Use cookie cutters to create flower shapes. Gently transfer to the baking sheet.

Dip your finger into flour and make a small indentation in the center of each flower.

Bake for 15 minutes. Once ready, transfer cookies to a wire rack to cool.

Once cookies have cooled, sift confectionary sugar on top of each one.

Combine cream cheese, caramel syrup, and milk. Place in a piping bag fitted with a serrated tip. Squeeze the cream into the center of each cookie.

Refrigerate uncovered for up to two days.