Thursday, December 11, 2008
This rainy, chilly weather puts me in the mood for one thing- holiday baking. Next week my office is having it's annual "Holiday Cookie Swap", so I wanted to do a trial run of my cookie of choice so I don't have a baking fiasco and show up with a burnt/flat/gross plate of treats to share. I conducted an extensive search online to find something different than the usual sugar or chocolate chip because there's supposed to be about 40 people sharing.
I finally decided on a simple Weight Watchers recipe (Thanks, Erin!). It's a tad on the healthy side and chances are you already have all the ingredients in your cabinet. They are also good if your agenda is packed with holiday parties because you can keep the dough in the fridge or freezer and slice off and make as many cookies as you want at a time. And of course, they are delicious!
Caramel Cookies
Ingredients
1/2 cup(s) unsalted butter
1 cup(s) packed brown sugar
1 large egg(s)
1 tsp vanilla extract
1 cup(s) all-purpose flour
3/4 cup(s) whole wheat flour
1/4 tsp table salt
1/2 tsp baking soda
1/2 cup(s) unsalted butter
1 cup(s) packed brown sugar
1 large egg(s)
1 tsp vanilla extract
1 cup(s) all-purpose flour
3/4 cup(s) whole wheat flour
1/4 tsp table salt
1/2 tsp baking soda
Instructions
Preheat oven to 400°F.
In a large bowl, using an electric mixer, cream butter, sugar, egg and vanilla extract. Add remaining ingredients and beat thoroughly.
Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2-inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight.
Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookies sheets about 1- to 1 1/2-inches apart. Bake until lightly browned around edges, about 8 to 10 minutes.
Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely. Yields 1 cookie per serving.
Preheat oven to 400°F.
In a large bowl, using an electric mixer, cream butter, sugar, egg and vanilla extract. Add remaining ingredients and beat thoroughly.
Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2-inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight.
Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookies sheets about 1- to 1 1/2-inches apart. Bake until lightly browned around edges, about 8 to 10 minutes.
Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely. Yields 1 cookie per serving.
Notes
Add some spice to these cookies by sprinkling a pinch of cinnamon and nutmeg into the batter.
Add some spice to these cookies by sprinkling a pinch of cinnamon and nutmeg into the batter.
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