Frosted Caramel Cookies

FOR THE BELLINGHAM HERALDDecember 10, 2010 

FROSTED CARAMEL COOKIES

Renee Firos says these are a holiday favorite that she loves to make and put on her yearly cookie trays. She says she found the recipe in a holiday magazine several years ago.

Ingredients for cookies

21/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

11/2 cups brown sugar, packed

1/2 cup shortening

2 eggs, beaten

1 teaspoon vanilla

1 8-ounce carton sour cream

2/3 cups walnuts (optional)

Ingredients for Brown Butter frosting

1/2 cup butter

31/2 cups powered sugar

11/2 teaspoons vanilla

5 to 6 teaspoons hot water

Directions for cookies

In a large bowl, mix the first four ingredients and set aside.

In another bowl, beat the sugar and shortening until creamy.

Add the eggs and vanilla to the sugar mix.

Alternate adding flour mixture and sour cream, mixing well after each addition.

Drop by rounded spoonful on a greased cookie sheet.

Bake at 375 degrees for 10 to 12 minutes.

Cool and frost.

Directions for brown butter frosting

In a medium saucepan heat one stick of butter over medium heat until golden brown (it may take a while). Remove from heat and stir in 31/2 cups powered sugar, 11/2 teaspoons vanilla, and 5 to 6 teaspoons hot water. Beat until frosting is easy to spread. If frosting begins to set up, add a few drops of hot water.

Bellingham Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service