Butter a 12- by 14-inch piece of foil and set on a baking sheet. In an 8- to 10-inch frying pan over medium-high heat, melt 1/2 cup sugar, frequently shaking and tilting pan. When mixture is a light caramel color (in about 6 minutes), pour onto foil. Let stand until caramel is hard, about 5 minutes. Break into chunks, then, in a food processor or a heavy plastic food bag with a mallet, crush into 1/8- to 1/4-inch pieces.
In a bowl, with an electric mixer on medium speed, beat butter and remaining 1/2 cup sugar until well blended. Beat in 2 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.
In another bowl, mix flour and baking powder. Stir or beat into butter mixture until well incorporated. Stir in crushed caramel.
Drop dough in 1 1/2-teaspoon portions, 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Bake cookies in a 325° oven until edges are light brown, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Let stand on sheets until slightly firm, 1 to 2 minutes, then use a spatula to transfer cookies to racks to cool completely.
For the cookies i used this recipe: Instead of caramelizing 1/2 cup of sugar i used 1 cup of sugar because this recipe will yield at least double the amount of cookies as the one on this site. Just use my recipe and mix the caramelized sugar in before rolling into ball
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto un greased cookie sheets
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire rack
You wont be disappointed!
It says to only use 1 1/2 tsp of dough per cookie, that is a pretty small cookie. I used 1 tbsp instead. Of course, it didn't make as many cookies, but they are much better that size. When my first batch completely got stuck to the pan, I decided to use wax paper instead. It worked so much better!!!! They tasted wonderful!! I even added colored sprinkles on top of some of them!!
I would definitely make these again, as they are quite tasty! I used a silpat for both the caramelized sugar and the cookies, and it worked like a charm. When you take the cookies out of the oven, however, let them cool before trying to remove them from the silpat, or they will fall apart. Also, I was able to break the caramelized sugar with my fingers -- no need for a mallet or food processor -- and my batch only produced 30 cookies. Next time, I will add a pinch of salt to the flour. I might also try a different sugar cookie dough recipe.
Delicious recipe, although, I agree, the cookies DO stick a lot to parchment paper, and even when you butter the cookie sheets well. Very time consuming to make them, and have them stick completely to the cookie sheet, and fall apart. I think if you finely crush the caramelized sugar first it may help. Double or triple the recipe, because it makes very few cookies with just one batch.
I would make this again because everyone loved them. However, they were hard to get off the pan after they were cooked and many were ruined and I was not able to put them out on the cookie tray. The family didn't mind eating the "rejects" at all!
Very easy to make, real buttery taste. i use my pizza stones to bake cookies so there is no need to spray first. there is no way recipe makes 55 cookies. i am making again tomorrow, will double recipe. also thinking of a way to tie christmas in to the recipe for the holidays, they would make a nice gift.
Tasted good, quick and easy to make. I would definitely make this again. My only suggestion is to make sure you grease your pan as it says in the recipe.The first batch I used a non stick pan and the cookies still stuck to it. My second batch I used non stick spray and it turned out much better.