Monday, January 25, 2010

Caramel Cookies

These cookies sound rather plain, but they melt in your mouth and have a wonderful caramel/nutmeg flavour. I could see crushing these as a cheesecake base. Or making a whipped cream icebox cake. Or....or...or...gosh, they're just really good.

Plan ahead as they really need to chill several hours or overnight.

From Amish and Mennonite Kitchens by, Phyllis Pellman Good and Rachel Thomas Pellman

You Will Need:

2 cups brown sugar
1/2 cup butter
1/2 cup solid vegetable shortening
2 large eggs
3 cups AP flour
1/2 tsp baking soda
1 tsp. cream of tartar
1/4 tsp. ground nutmeg
1 tbsp. water
1 tsp. vanilla extract

Cream sugar, butter and shortening together until light. Add eggs, one at a time until fluffy. Sift dry ingredients together and add. Mix in water and vanilla extract. Mix well and divide in two. Roll into logs and wrap in clingfilm and chill several hours or overnight.

Line baking sheets with parchment or silpats. Preheat oven to 350 degrees F.

Slice cookies about 1/2 inch thick and place about 1 inch apart on sheets. Bake 10-14 minutes or until delicately browned. Cool on racks. Cookies will crisp as they cool.

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