Wednesday, September 8, 2010

Mummy Beeson's award winning Caramel Creams.

I still remember Natalie and I purchasing that giant mother's day card for her at the local 7-11 in Falls Church. She was tickled right bloody pink by it. Congrats on your prize mummy.

Katherine Beeson of Greenfield took the top prize in the Grandma's Favorite
Cookie category for these tasty Caramel Creams.
Caramel Creams
Makes 4 dozen frosted or 2 dozen sandwich cookies

...1 ¼ cups (2 ½ sticks) butter (divided)
½ cup brown sugar
¼ cup granulated sugar
2 teaspoons vanilla (divided)
1 egg yolk
2 cups plus 2 tablespoons flour
2 ½ cups powdered sugar
3 to 5 tablespoons cream
In large bowl, cream 1 cup butter with brown sugar and granulated sugar
until light and fluffy. Add 1 teaspoon vanilla and egg yolk and mix well. Add flour and mix until dough forms. Chill dough for 2 to 8 hours.
When ready to bake, preheat oven to 325 degrees. Lightly grease cookie
sheets or line with parchment.
Roll dough into ¾-inch balls and place about 1 inch apart on prepared
sheets. Flatten to 1/8 -inch thickness by pressing in crossways pattern with tines of fork or using the bottom of a glass dipped in sugar. Bake in preheated oven for 8 to 11 minutes or until cookies are very light brown. Cool on rack.
In saucepan, melt remaining ¼ cup butter over low heat until it just begins
to brown, about 6 to 8 minutes. Watch carefully. Remove from heat and
blend in powdered sugar, remaining 1 teaspoon vanilla and cream, until it reaches desired spreading consistency. Frost cookies by dipping knife into icing and drizzling over tops. Or spread frosting between two cookies to make sandwich cookies.

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