"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Brown Butter Salted Caramel Snickerdoodles Recipe

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This recipe for Brown Butter Salted Caramel Snickerdoodles, by , is from Our Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Kirkpatrick

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp cinnamon
1/2 tsp sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup white sugar
1 large egg
1 egg yolk
1 tbsp vanilla
1 tbsp plain greek yogurt
1 cup caramel squares, cut into 1/4's
1/4 cup white sugar
2 tsp cinnamon
Coarse sea salt for sprinkling on completed cookies

Directions:
Directions:
In a medium sized bowl, mix flour, baking soda, cream of tarter, cinnamon and sea salt
To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter whisking frequently. You will notice the butter starting to become frothy on the top and specks will start to form along the bottom. You have to watch it closely as it could burn. You will start to smell a nutty aroma when it turns to a brown colour, remove from heat and let it cool to room termperature
White the butter is cooling, cut the carmel squares into 1/4's
In a stand mixer, combine the brown butter and brown sugar, and 1/2 cup white sugar, (1/4 cup sugar will be used for rolling in the cookies) Mix until blended and smooth
Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined
Form the dough into a ball and cover with plastic. Chill in the refrigerator for a least a few minutes or overnight
Once you are ready to bake preheat the oven to 350F. Measure about 2 tbsp of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap dough over the caramel and roll back into a ball. Make sure it is completely covered so the caramel won't stick to the pan
Mix 1/4 cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Line cookies on a parchment lined cookie sheet, sprinkle lightly with sea salt
Bake for 8-10 minutes or until the edges turn lightly brown. The centers will be soft, cook for 2-3 minutes and transfer to a rack

Number Of Servings:
Number Of Servings:
24 Cookies
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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