Saturday, December 25, 2010

Merry Christmas!

I got you a present! Sorta!


I only bake once a year (it's hard on the wrists, man! Plus, I'm lazy.) but I discovered these little gems this year and they're too delicious not to share.They’re like Oreos, only with salted caramel goodness and a way better texture. They are also extremely buttery, so don’t say I didn’t warn you.

Caramel Sauce (you can make it ahead of time and put it in the fridge for a day if you want… just try not to eat it all. You’ll probably have extra though.)

¼ cup sugar
¼ tsp vanilla
¼ tsp coarse salt
1 ½ tbsp unsalted butter, cut into smallish bits
2 tbsp heavy cream

Measure everything out first – sugar in a small saucepan, cream in a cup, vanilla/salt/butter in another cup.

Heat the sugar on medium-ish until the edges go all caramel-looking. Spatula that shit around the pan, folding it inwards repeatedly, until the whole mess looks delicious and caramely colored and melty. Be careful, it happens fast and you don’t want to burn it too much. I think I overcooked mine a little, but it still tasted fine. This whole process takes about 5-7 minutes.

As soon as you get to that point, take it off the heat, toss the butter & friends in, stir til it melts, pour the cream in, stir more, then pour it into something that won’t melt and let it cool. Cover and refrigerate if you’re not making the frosting right away.


1 ¼ sticks softened unsalted butter
1 1/3 cup sugar
1 large egg (separate it- you want the yolk and possibly some of the white)
1 ½ cup flour
½ cup baking cocoa powder (use the good stuff, c’mon. Unsweetened of course.)
½ tsp coarse salt
½ tsp baking soda
1 tsp baking powder

Mix the butter and sugar together. This is hard if you have shitty knitting wrists like I do, so a mixer is nice. (No matter what I always end up digging my hands in to mix cookie dough up properly, so if that’s what it takes, do it. My poor limp wrists.) Then mix in the egg yolk. Save the white, just in case.

In a different bowl, mix the dry ingredients, and then toss them into the buttersugar and mush it up real nice-like. If it’s too dry to stick together at all, add a little egg white. You want the consistency of slightly dried out playdough- crumbly, but will stick if you squish it together.

Using a small melon-baller or a measuring teaspoon, sculpt tiny little half-domes and put them on a cookie sheet an inch or so away from each other. Normally I am not that fastidious about my cookie shapes, but you want to make decent little sammiches later, don’t you? If these seem too small (they ARE really rich, remember, and you eat two at once) you can use a not-quite-full tablespoon-size and they cook just fine.

Bake at 375 degrees for 8 minutes, rotating at some point if your oven is uneven (aren’t they all?) When you take the pan out, drop it from a height of about half an inch above the counter/stove/wherever you’re setting it. This makes the cookies flatten out a touch. (Don’t overdo it, though, or they’ll fly everywhere. Ask me how I know.) Let them there cool a second, then put them on cooling racks til they cool completely and stiffen up. Meanwhile, make frosting.

Caramel Frosting

¼ to 1/3 cup caramel sauce (it’s hard to measure, you’ll see.)
1 ½ sticks softened unsalted butter
1 ½ cup powdered sugar

Mix the caramel sauce and butter together. I found it helpful to do this on top of the hot oven, so they both softened up (my caramel had been in the fridge.) Add the powdered sugar (gradually, if you’re smart… I’m not.) Stir til it looks like frosting. Slap a generous blob between two cookies and dig in! They should keep for a few days in the fridge… but they probably won’t need to. Nommers!

(Adapted from a Martha Stewart recipe. I don't care what anyone thinks, the woman's a genius.)

Pog approves. Or would, if she could have chocolate. Also, she's on clearance, apparently.

1 comment:

  1. They sounds YUMMY! I will have to bake these sometime :D And what a sweet dog ^^


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