Salted Caramel Butter Sandwich Cookies
- Number of Servings: 48
Ingredients
For the Cookies: * 140 g butter * 125 g granulated sugar * 1 large egg at room temperature * 280 g all-purpose flour_____________________________________________For the Caramel: * 120 g sugar * 60 g unsalted butter * 100 mL cream * few drops vanilla extract (optional) * 1/4 tsp. salt (only add if using unsalted butter)
For the Cookies:
Put the butter in the bowl of your food processor and process (scraping down the bowl as needed) until butter is smooth.
Add the sugar and continue to process till thoroughly creamed together.
Add the egg and continue to process till mixture is satiny smooth (scraping down as needed all the while).
Add flour all at once and pulse 10-12 times, till dough forms streusel-like clumps.
Turn dough out onto lightly floured board and gather into a ball. Divide dough in half and flatten each half into a disc. Wrap each disc in plastic wrap and chill till firm (usually 3-4 hours, but if you’re rushed, you can use it sooner…the firmer the dough is, the less sticky it is to work with, though).
Line baking sheets with parchment paper and preheat your oven to 350F.
Working with only one disc at a time (leave the other in the fridge while it waits), roll dough out on lightly floured board till it is about 1/4″ thick. Cut cookies out using a round cutter that is 1-1/2″ in diameter.
Place cookies on lined baking sheets, leaving about 1″ between each. Bake cookies for 8-10 minutes, until they are set but pale. (Thinner or unevenly thick cookies will take on more color, that’s fine!). Cool cookies on wire racks. Cookies will keep about a week.
Gather scraps into a new disc and chill before reusing. Repeat till all dough has been used. Unused dough can be refrigerated for about a week, or frozen for up to a month.
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For the Caramel:
Melt sugar over medium heat. Cook sugar until it turns amber.
Meanwhile, heat cream in a small saucepan (or microwave if you’ve got one laying around). Once sugar turns amber, add cream to sugar mixture (watch for sputtering and splattering…this is the dangerous bit). Stir to mix well.
Add butter (and vanilla and salt, if using) to sugar mixture. Stir to mix well, then remove from heat and let cool.
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To Fill cookies:
Once sauce has set up a bit, use to fill cookies by dolloping a bit on one cookie, then topping with another cookie. (You could serve any extra over ice cream or whatever you’d like, too). Keeps well in the fridge for up to a month.
Serving Size: 1 sandwich cookie
Put the butter in the bowl of your food processor and process (scraping down the bowl as needed) until butter is smooth.
Add the sugar and continue to process till thoroughly creamed together.
Add the egg and continue to process till mixture is satiny smooth (scraping down as needed all the while).
Add flour all at once and pulse 10-12 times, till dough forms streusel-like clumps.
Turn dough out onto lightly floured board and gather into a ball. Divide dough in half and flatten each half into a disc. Wrap each disc in plastic wrap and chill till firm (usually 3-4 hours, but if you’re rushed, you can use it sooner…the firmer the dough is, the less sticky it is to work with, though).
Line baking sheets with parchment paper and preheat your oven to 350F.
Working with only one disc at a time (leave the other in the fridge while it waits), roll dough out on lightly floured board till it is about 1/4″ thick. Cut cookies out using a round cutter that is 1-1/2″ in diameter.
Place cookies on lined baking sheets, leaving about 1″ between each. Bake cookies for 8-10 minutes, until they are set but pale. (Thinner or unevenly thick cookies will take on more color, that’s fine!). Cool cookies on wire racks. Cookies will keep about a week.
Gather scraps into a new disc and chill before reusing. Repeat till all dough has been used. Unused dough can be refrigerated for about a week, or frozen for up to a month.
______________________________________________
For the Caramel:
Melt sugar over medium heat. Cook sugar until it turns amber.
Meanwhile, heat cream in a small saucepan (or microwave if you’ve got one laying around). Once sugar turns amber, add cream to sugar mixture (watch for sputtering and splattering…this is the dangerous bit). Stir to mix well.
Add butter (and vanilla and salt, if using) to sugar mixture. Stir to mix well, then remove from heat and let cool.
______________________________________________
To Fill cookies:
Once sauce has set up a bit, use to fill cookies by dolloping a bit on one cookie, then topping with another cookie. (You could serve any extra over ice cream or whatever you’d like, too). Keeps well in the fridge for up to a month.
Serving Size: 1 sandwich cookie
Nutritional Info Amount Per Serving
- Calories: 77.8
- Total Fat: 4.3 g
- Cholesterol: 15.7 mg
- Sodium: 26.3 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
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