As the holiday season approaches, I like to make cookies ahead and put them in the freezer. That way I can do a batch when I have time and I'm always ready when guests drop in. I found a list of great freezable recipes on About.com Busy Cooks. If you decide to make a batch of Caramel Cream Cookies and drop a few ingredients on your clothes, just follow the links to remove the stains.
Caramel Cream Cookies
In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar until light and fluffy. Add vanilla and egg yolk and mix well. Then add flour until dough forms. Chill for 2-8 hours. Preheat oven to 325 degrees F. Roll dough into 1" balls and place on cookie sheet. Flatten to 1/8" thickness by pressing fork tines, in crosswise pattern, into the balls to flatten, or by pressing with the bottom of a sugared drinking glass.Bake at 325 degrees F for 8-11 minutes until cookies just begin to turn very light brown around edges. Remove from cookie sheets immediately and cool on wire rack.
In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat until butter just begins to brown, watching carefully, about 6-8 minutes. Remove from heat and blend in powdered sugar, vanilla, and cream until desired spreading consistency. Frost the top of the cookies with a swirl of frosting. If frosting hardens as you work, beat in a bit more cream.
For free nutritional information about this recipe, including calories, visit CalorieCount.
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