|
Enjoy this recipe from A Very Merry Christmas Cookbook.
Submitted by: Cara Cywinski from Mooresville, NC
2-1/3 c. all-purpose flour
3/4 c. brown sugar, packed
1/2 c. sugar
1 T. cornstarch
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1 c. butter, melted and slightly cooled
2 eggs, beaten
2 t. vanilla extract
1 c. toffee baking bits
1 c. caramels, unwrapped and cut into fourths
Garnish: sea salt to taste
In a large bowl, whisk together flour, sugars, cornstarch, baking soda, salt and cinnamon. Add butter; beat with an electric mixer on medium speed until crumbly. Add eggs and vanilla; beat until well combined. Fold in toffee bits and caramels. Roll dough into 1-1/2 inch balls. Place on parchment paper-lined baking sheets, about 2 inches apart. Bake at 350 degrees for 12 minutes. Remove from oven; sprinkle lightly with sea salt. Let cookies cool for 10 minutes. Makes 2 dozen. | |
|
|
In a large bowl, whisk together flour, sugars, cornstarch, baking soda, salt and cinnamon. Add butter; beat with an electric mixer on medium speed until crumbly. Add eggs and vanilla; beat until well combined. Fold in toffee bits and caramels. Roll dough into 1-1/2 inch balls. Place on parchment paper-lined baking sheets, about 2 inches apart. Bake at 350 degrees for 12 minutes. Remove from oven; sprinkle lightly with sea salt. Let cookies cool for 10 minutes. Makes 2 dozen. |
|
|