Soleil's - Caramel Dipped Parisian Butter Cookies
Source: Tinkskitchen.com
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1/2 cups + 2 tbsp sugar
- 1 egg, room temperature
- 1 zest of one lemon (or orange)
- 1 tsp vanilla
- 2-1/4 cups flour
- 1/2 tsp salt
- Caramel melting dips
Directions
- Zest the citrus and add to the2 tbs sugar, using your fingers to rub the sugar/zest together, then set aside.
- In a stand mixer (or hand) cream the butter and the 1/2 cup sugar until just combined, not creamed. Add the vanilla and the egg, also, just until mixed. Then add the flour a bit at a time. Do not overmix. This dough is delicate and must be treated that way.
- When everything has been mixed enough (meaning no dry flour bits) turn the dough out and divide in half. Cover both tightly with plastic wrap and refrigerate for 1 hour minimum.
- Preheat the oven to 400, and using parchment lined sheets - take out one disc of dough at a time, and roll on a floured surface until intrados's 1/4 inch thick. Cut out your cookies with a cutter of your choice (lightly floured) and place on your baking sheet with about 1 inch between. Bake for 8-10 minutes until just the edges are beginning to brown. Allow to cool on racks and decorate as your like.
- Heat the caramel melting dots up in the microwave, 15 seconds at a time. Dip the cookies on one side.
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Notes:
Dec 07, 2017
These are super good and super easy.
All Photographs Copyright Tink's Kitchen and JSGrey
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