CARAMEL COOKIES
½ cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1 tsp. vanilla extract
1 cup all-purpose flour
¾ cup whole-wheat flour
¼ cup salt
½ tsp. baking soda
Preheat oven to 400^. In a large bowl, using an electric mixer, cream butter, sugar, egg, and vanilla extract. Add the remaining ingredients
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 cookie sheets about 1 to 1-1/2-inches apart. Bake until lightly browned around edges about 8-10 minutes. Allow cookies to cool a cookie sheet for about 1 minute and then remove to a wire rack to cool completely
Yield: 60 cookies.
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