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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 egg yolk
2 cups plus 2 tbsp flour
1/4 cup butter
2-1/2 cups sifted powdered sugar
1 tsp vanilla
3-5 tbsp cream
In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar until light and fluffy. Add vanilla and egg yolk and mix well. Then add flour until dough forms. Chill for 2-8 hours.
Preheat oven to 325 degrees. Roll dough into 3/4 inch balls and place on cookie sheet. Flatten to 1/8 inch thickness by pressing fork tines, in crosswise pattern, into the balls to flatten, or by pressing with the bottom of a sugared drinking glass.
Bake for 8-11 minutes until cookies just begin to turn very light brown around edges. Remove from cookie sheets immediately and cool on wire rack.
In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat until butter just begins to brown, watching carefully, about 6-8 minutes. Remove from heat and blend in powdered sugar, vanilla, and cream until desired spreading consistency.
Frost the top of the cookies with a swirl of frosting. If frosting hardens as you work, beat in a bit more cream. You can also sandwich two cookies together with the frosting. Spread frosting on the fat side so the side with the fork marks faces out. Makes about 2 dozen sandwich cookies, or 4-5 dozen frosted cookies.
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CARAMEL CREAM COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 egg yolk
2 cups plus 2 tbsp flour
1/4 cup butter
2-1/2 cups sifted powdered sugar
1 tsp vanilla
3-5 tbsp cream
In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar until light and fluffy. Add vanilla and egg yolk and mix well. Then add flour until dough forms. Chill for 2-8 hours.
Preheat oven to 325 degrees. Roll dough into 3/4 inch balls and place on cookie sheet. Flatten to 1/8 inch thickness by pressing fork tines, in crosswise pattern, into the balls to flatten, or by pressing with the bottom of a sugared drinking glass.
Bake for 8-11 minutes until cookies just begin to turn very light brown around edges. Remove from cookie sheets immediately and cool on wire rack.
In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat until butter just begins to brown, watching carefully, about 6-8 minutes. Remove from heat and blend in powdered sugar, vanilla, and cream until desired spreading consistency.
Frost the top of the cookies with a swirl of frosting. If frosting hardens as you work, beat in a bit more cream. You can also sandwich two cookies together with the frosting. Spread frosting on the fat side so the side with the fork marks faces out. Makes about 2 dozen sandwich cookies, or 4-5 dozen frosted cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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