Changes: Caramel Cookies

Revision as of 13:59, 5 July 2010

Ingredients

Cookies

1½ cups unsalted butter
1 cup confectioners' sugar
2 tablespoons granulated sugar
¼ teaspoon salt
¼ teaspoon almond extract
½ teaspoon vanilla extract
⅓ cup ground almonds
3 cups flour

Caramel

2 cans sweetened condensed milk

Directions

Cream butter with confectioners' and granulated sugar until fluffy.
Stir in remaining ingredients.
Wrap and chill 30 minutes.
Roll dough out to ¼" thickness, cut in circles and place on parchment lined cookie sheet.
Bake at 350°F for 12–14 minutes.
Cool cookie sheets between batches.
Spread some caramel on one cookie and top with another cookie.
Dust tops with confectioners' sugar.
The cookies can be filled with the rewarmed caramel as needed.
Pour both cans of condensed milk in the top of a boiler and simmer on low heat 2–3 hours.
Cool well and it will thicken further.
Refrigerate until needed.

@@ Line 1: / Line 1: @@
-==Description==
 [[Image:581995063.jpg|thumb|Caramel Cookies]]
-===Ingredients===
+== Ingredients ==
+=== Cookies ===
+* 1½ cups [[unsalted butter]]
-*Cookies
+* 1 cup [[confectioners' sugar]]
-*1 1/2 	cups unsalted [[butter]]
-*1 	cup confectioners' [[Granulated sugar|Sugar]]
+* 2 tablespoons [[granulated sugar]]
+* ¼ teaspoon [[salt]]
-*2 	tablespoons [[granulated sugar]]
-*1/4 	teaspoon [[salt]]
+* ¼ teaspoon [[almond extract]]
-*1/4 	teaspoon [[almond]] extract
+* ½ teaspoon [[vanilla extract]]
+* ⅓ cup ground [[almonds]]
-*1/2 	teaspoon [[vanilla extract]]
-*1/3 	cup [[almond meal|ground almonds]]
+* 3 cups [[flour]]
-*3 	cups [[flour]]
-*Caramel
-*2  cans sweetened [[sweetened condensed milk|condensed milk]]
-spinkle a little sugga on top
-mmmmmmmmmmmmmmmmmmmmmmmmmmmm
+=== Caramel ===
+* 2 cans [[sweetened condensed milk]]
 ==  Directions ==
-*[[cream]] [[butter]] with confectioners' and [[granulated sugar]] until fluffy.
+# Cream [[butter]] with [[confectioners' sugar|confectioners']] and [[granulated sugar]] until fluffy.
-*Stir in remaining ingredients.
+# Stir in remaining ingredients.
-*Wrap and chill 30 minutes.
+# Wrap and chill 30 minutes.
-*Roll dough out to 1/4" thickness, cut in circles and place on parchment lined cookie sheet.
+# Roll dough out to ¼" thickness, cut in circles and place on parchment lined cookie sheet.
-*Bake at 350° for 12–14 minutes.
+# Bake at 350°F for 12–14 minutes.
-*Cool cookie sheets between batches.
+# Cool cookie sheets between batches.
-* Spread some caramel on one cookie and top with another cookie.
+# Spread some caramel on one cookie and top with another cookie.
-*Dust tops with confectioners' [[Granulated sugar|Sugar]].
+# Dust tops with [[confectioners' sugar]].
-*The cookies can be filled with the rewarmed caramel as needed.
+# The cookies can be filled with the rewarmed caramel as needed.
-*Pour both cans of [[sweetened condensed milk|condensed milk]] in the top of a [[bermuda onion|boiler]] and simmer on low heat 2–3 hours.
+# Pour both cans of [[sweetened condensed milk|condensed milk]] in the top of a boiler and simmer on low heat 2–3 hours.
-*Cool well and it will thicken further.
+# Cool well and it will thicken further.
-*Refrigerate until needed.
+# Refrigerate until needed.
-==See also==
-[[Category:Desserts]]
 [[Category:Dessert Recipes]]
-[[Category:Recipes]]
-[[Category:Bermuda onion Recipes]]
-[[Category:Evaporated milk Recipes]]
-[[Category:Almond meal Recipes]]
-[[Category:Almond Recipes]]
-[[Category:Vanilla extract Recipes]]
-[[Category:Filled Cookies]]
-[[Category:Drop Cookies]]
-[[Category:Ethnic and Regional Cookies]]
-[[Category:Refrigerator Cookies]]