CARAMEL COOKIE SANDWICHES
I love making these cookies over the holidays because they transport me straight to my childhood. My father would travel frequently to Guadalajara and he would always bring back these amazing cookies my aunt would make for me and my siblings. Just thinking of them makes my mouth water. They are a family favorite during the holidays.
Provided by Marcela Valladolid
Categories dessert
Time 4h20m
Yield 26 cookie sandwiches
Number Of Ingredients 17
Steps:
- For the shortbread cookies: In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and fine salt to combine; set aside.
- Put the butter and granulated sugar in a stand mixer with a paddle attachment. Mix on medium speed, scraping down the sides with a rubber spatula as needed, until the ingredients are fully combined and the mixture is light and fluffy, about 3 minutes. Add the brandy, vanilla and egg yolks and mix until just combined, about 30 seconds.
- On low speed, gradually add the flour mixture, mixing until the flour is fully incorporated. Mix for about 1 minute.
- Divide the dough into 2 equal pieces and place them onto 2 separate pieces of plastic wrap. Shape each piece into a smooth disk and wrap tightly. Refrigerate the dough for at least 1 hour.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Unwrap one piece of dough and place it on a lightly floured surface. Roll the dough to about 1/4 inch thick. With a 2-inch round cutter (plain or fluted), cut out about 20 circles and transfer them to the prepared baking sheets. Bake on the middle rack, in 2 batches if necessary, until golden brownish on top, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Repeat the rolling, cutting and baking process with the second dough piece, for an additional 20 cookies. Reroll the scraps once, cutting out 12 more circles, and bake.
- For the Mexican cajeta: Stir together the milk and sugar in a large, heavy-bottomed pot. Add the vanilla extract, salt and vanilla bean pods and seeds if using. Bring to a boil on medium-high heat while constantly stirring, 6 to 8 minutes.
- When the milk comes to a boil, remove from the heat and add the baking soda. The milk will become frothy and rise. Keep stirring the mixture. Put the pot back on the stove over medium heat. Cook at a low simmer, stirring frequently to make sure that the sauce does not stick to bottom of the pan. Adjust the heat as needed to maintain a low simmer. After 15 minutes, the mixture will be light golden brown. Remove the vanilla pods if using and continue cooking until the mixture is a rich brown and reduced to about 1 1/2 cups (it will resemble a thick caramel sauce at this point), about 30 additional minutes. Remove the sauce from the heat and allow it to cool completely, about 20 minutes.
- After the cookies and cajeta have cooled, flip half of the cookies upside down and gently spread about 2 teaspoons of the cajeta on each one (if the cajeta is too thick to spread easily after cooling, microwave it briefly to warm it up and loosen it enough to spread). Place another cookie bottom-side down on top of the cajeta on each and press to create a sandwich. Dust the cookies with powdered sugar before serving. Enjoy!
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
- With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
- Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
- Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
CHOCOLATE CARAMEL COOKIES
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
SALTED CARAMEL COOKIES
These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures that the coating has some satisfying chew to it. Be sure to err on the side of under-baking the cookies, so they remain soft and tender.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 1h20m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Position oven racks near the center and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix until well combined, about 1 minute. Scrape down the sides of the bowl.
- Add the flour, baking soda and fine sea salt and mix until fully incorporated. Scrape the dough out of the bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Refrigerate for at least 30 minutes.
- Scoop the dough into 1 1/2-tablespoon-size portions (you should have about 20). Using your hands, roll the dough into balls and place on the baking sheets, staggering dough and leaving about 2 1/2 inches between pieces.
- Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (they should be about 1/3-inch thick).
- Bake the cookies, rotating the sheets halfway through baking, until the edges are golden brown, 9 to 11 minutes. Let cool completely.
- Place the unwrapped caramels and cream in a microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 to 45 seconds and stir well. Continue to microwave in 15-second increments until the caramels are fully melted and smooth, 1 to 2 minutes. (You could also do this on the stovetop in a small saucepan over medium-low heat.)
- Once the cookies have cooled completely, spoon a generous teaspoon of caramel into the center of each cookie. Spread the caramel evenly over the surface, leaving a 1/4-inch uncoated edge. Sprinkle flaky sea salt on top.
- If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, or over medium-low heat on the stovetop, until fluid.
- Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 112 milligrams, Sugar 18 grams, TransFat 0 grams
CARAMEL COOKIES
This recipe is from werther's Original Candies. If you like Werther's then you'll LOVE these cookies!!
Provided by crazycookinmama
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, baking powder and salt in a bowl. In a separate bowl, cream butter, then add egg and brown sugar.
- Stir in dry ingredients and blend until mixed.
- Blend in crushed Werther's Original Candy.
- Drop teaspoonfuls of mixture 2 inches apart onto baking sheets lined with parchment paper.
- Bake at 350°F until done, approximately 12 to 15 minutes.
- Remove parchment paper with cookies and cool for 15 minutes.
Nutrition Facts : Calories 111.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 90.9, Carbohydrate 17.6, Fiber 0.2, Sugar 9.8, Protein 1.1
CARAMEL COOKIES
Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.
Provided by ALISA4392
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 32.7 g, Cholesterol 33.4 mg, Fat 7.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 116.3 mg, Sugar 18 g
CARAMEL FOR COOKIES
Use this recipe to make Congo Bars, Golden Popcorn Squares, and Pecan Caramel Shortbread. It can easily be halved or doubled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 3/4 cups
Number Of Ingredients 4
Steps:
- Combine sugar, cream of tartar, salt, and 1/3 cup water in a wide, heavy-bottomed saucepan, with sides at least 3 inches high. Place over high heat. Let cook, without stirring, until sugar begins to melt and turn golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring occasionally, until all sugar is melted, deep golden, and a candy thermometer reads 300 degrees.(hard-crack stage). While stirring, carefully pour cream slowly down the side of the pan (stand back slightly from the stove, as the cream may cause the caramel to sputter). When cream is incorporated, remove from heat; transfer to a heat-proof bowl. Use immediately.
FAMOUS CARAMEL COOKIE BARS
These are like the real thing, they are real good. If you want to speed up the process after dipping, put in refrigerator for about 30 minutes.
Provided by SAUNDRA
Categories Desserts Cookies No-Bake Cookie Recipes
Time 3h
Yield 40
Number Of Ingredients 4
Steps:
- Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
- Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 26.6 g, Cholesterol 9.2 mg, Fat 9.9 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 117.9 mg, Sugar 14.7 g
PERUVIAN CARAMEL COOKIES
According to the story, there's a Peruvian bakery in New York where, on Wednesday mornings the line forms very early for these cookies. And, they cost a buck each. I believe it. They're incredible when they're fresh. Got it off the net from someone who's Chilean friend gave her the same authentic recipe. You can make your own caramel recipe but it won't taste the same.
Provided by sugarpea
Categories Dessert
Time 5h
Yield 24-26 cookies
Number Of Ingredients 9
Steps:
- Cream butter with confectioners' and granulated sugar until fluffy.
- Stir in remaining ingredients.
- Wrap and chill 30 minutes.
- If chilled longer let it warm up until it can be rolled.
- Or, whack it with a rolling pin until it cooperates.
- Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
- Bake at 350° for 12-14 minutes.
- Cool cookie sheets between batches.
- Cool cookies on wire rack.
- Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
- Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
- They will turn soft after setting.
- Alternatively the cookies can be filled with the rewarmed caramel as needed.
- Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
- Eventually the milk will thicken and brown.
- Cool well and it will thicken further.
- Refrigerate until needed.
- Makes enough for 4-5 dozen cookies.
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