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Caramel Candy Cookies

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
About 3-1/2 dozen.
Category
Cookies and Bars
Course
Desserts
Sources
Old Farmer's Almanac Favorite Cookies
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These cookies aim to surprise. A delicious, simple shortbread wraps around a caramel candy. Take these cookies to the next level by adding a drizzle of caramel or chocolate over the tops and then sprinkle with some sea salt.

Ingredients
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
2/3 cup sugar
1 large egg white
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
21 chewy caramel candies, unwrapped and cut in half
Instructions

Adjust rack to lower third of oven and preheat oven to 350 degrees F. Using an electric mixer on medium-low speed, cream butter in a large bowl until smooth. Increase mixer speed to medium, add sugar, and mix until well combined and slightly fluffy. Lower mixer speed and add egg white and vanilla, then the flour in two additions, scraping down the sides and mixing until thoroughly combined.

Using 2 level teaspoonfuls of dough, form a flat disk in the palm of your hand. Center a caramel half on the dough and bring the dough up to cover it completely. Roll gently in hands to form a ball. Place balls 1 inch apart onto parchment-lined baking sheets. Bake for 8 to 10 minutes, or until cookies are set and no longer shiny but dull, and the bottoms are browned. Place baking sheets onto a wire rack and allow to cool completely before lifting cookies from parchment paper.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

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