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!
CARAMEL CREAM SANDWICH COOKIES
These are SO good:) And rich, as far as cookies go, but I still find it easy to put away more than my fair share of these! I found this in my grandmother's collection, so that tells me that these have been pleasing hungry snackers for some time! My son absolutely LOVES these:)
Provided by JamesDeansGirl
Categories Dessert
Time 50m
Yield 30 sandwiches
Number Of Ingredients 8
Steps:
- COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
- Add the egg yolk; blend well.
- Add the flour; mix well.
- If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
- Preheat oven to 325°F.
- Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
- With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
- Bake for 10-14 minutes or until light golden brown.
- Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
- Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
- Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
- Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
- Store in the refrigerator.
COOKIE AND CARAMEL CHOCOLATE BARS
If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
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-CHOCOLATE CHIP SANDWICH COOKIES
These cookies are more cake-like; a nice change from the more common chewier chocolate chip cookie. I've been known to add a little peanut butter to the filling too. -Lauren Reiff, East Earl, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature., Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 144mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CREAMS
These cookies are delicious plain, but I like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting. -Barbara Youngers, Kingman, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic. Refrigerate for 1-2 hours. , Preheat oven to 350°. Unwrap rolls and cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Remove to wire racks to cool. , For filling, melt butter in a small saucepan over medium heat until golden brown. Pour into a large bowl; beat in confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 65mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-CARAMEL SANDWICH COOKIES
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 40
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, beat together butter and sugar with a wooden spoon or electric mixer until pale and fluffy; stir in egg yolk.
- In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; stir flour mixture into butter mixture until a dough forms. Drop dough by level teaspoons, 1 inch apart, onto 2 parchment-lined baking sheets.
- Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire racks and let cool completely. (To store, keep in an airtight container, up to 3 days.)
- Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.
Nutrition Facts : Calories 125 g, Fat 7 g, Protein 1 g
CARAMEL FOR BAR COOKIES
This recipe is used for Golden Popcorn Squares, Congo Bars, and Pecan Caramel Shortbread and 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 2/3 cup water in a wide, heavy-bottomed saucepan, with sides at least 3 inches high. Place over high heat. Let cook, without stirring, until some 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, pour the cream slowly down the side of the pan. When cream is incorporated, remove from heat; transfer to a heatproof bowl.
CARAMEL ICEBOX COOKIES
Make and share this Caramel Icebox Cookies recipe from Food.com.
Provided by moowithme85
Categories Dessert
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Knead all ingredients together as you would bread.
- Separate into halves.
- Roll each half into a long loaf.
- Let stand in refridgerator over night.
- Slice cookies about 1/4 inch thick.
- Bake at 325 for 7-10 minutes.
Nutrition Facts : Calories 73.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 11.4, Sodium 30.6, Carbohydrate 13.9, Fiber 0.2, Sugar 8.8, Protein 1
CARAMEL CREME SANDWICH COOKIES
These are my all-time favorite cookies. The recipe is my mother's. She usually makes them at Christmas, but I say make them anytime. After all, there is no bad time for good cookies.
Provided by Mark H.
Categories Dessert
Time 40m
Yield 40-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Cream 1 cup butter, then slowly add brown sugar and cream well.
- Blend in egg yolk, then stir in flour.
- Continue stirring until a ball of dough forms.
- Chill dough for easier handling.
- Shape dough into balls the size of large marbles.
- Flatten each ball of dough to about 1/8" thickness using palm of hand.
- Mark each cookie by pressing with a fork.
- Bake for 8-10 minutes or until lightly browned.
- While cookies are baking, slightly brown 3 tablespoons of butter in a saucepan.
- Remove saucepan from heat and blend in powdered sugar.
- Gradually add vanilla and evaporated milk, stirring until a spreading consistency is achieved.
- Spread filling on one cookie, then top with a second cookie.
- Pour a tall glass of cold milk and enjoy the cookies.
Nutrition Facts : Calories 118, Fat 5.7, SaturatedFat 3.5, Cholesterol 19.9, Sodium 41.4, Carbohydrate 16.2, Fiber 0.2, Sugar 10.6, Protein 0.9
SALTED CARAMEL CHOCOLATE SANDWICH COOKIE
A petite sandwich cookie with salted caramel and chocolate ganache.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 2h
Yield 24
Number Of Ingredients 14
Steps:
- Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
- Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
- Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
- Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
- Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
- To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 16.3 g, Cholesterol 25 mg, Fat 7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 106.7 mg, Sugar 9.5 g
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- Combine butter, brown sugar, egg, and vanilla in large bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed.
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