Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

December 27, 2011

Salted Caramel Cookies ~ As Promised

Last week I posted about our Healthy Cooking Group's annual cookie exchange gathering and how my favorite of the evening were these, to die for, Salted Caramel Cookies.  I now have the recipe and as promised, I'm sharing with you!

These would be perfect to share at a New Year's celebration!





















SALTED CARAMEL COOKIES


Cookies:
1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar
2 1/2 tablespoons unsalted butter, room temperature
1/4 cup heavy whipping cream

Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight.

Scoop level tablespoons of dough (I use a cookie scoop from Crate and Barrel…it’s priceless.) and roll into balls.

Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because, let’s face it, the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel.

Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel.


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