How many times do you flip through a cooking magazine, see a recipe that you think you want to try, dog-ear the page and lay the magazine in a (already mile high) stack and never get back to it? Or worse yet, actually want to go back to the recipe but can’t remember which magazine (in the ever growing pile) it was? As a long time sufferer of this problem, I finally wised up and decided to just rip the page right out of the magazine and keep the pages versus the whole magazine. I’ve found that I actually make it a point to work my way through the stack of pages and I’ve tried more new recipes than I would have otherwise. I ripped this little jewel out of a November or December 2007 issue of Bon Appetit but instead of being an actual BA recipe, it was part of an advertisement for butter. It’s not very often that I’m totally bowled over by all aspects of a recipe, but let me tell ya….these cookies kick some major BOOTY!
The cookie dough was of the basic shortbread variety but I was mostly intrigued by the infusion of rosemary into the caramel and it is definitely a combination that I will use again. When I made the caramel, evidently my “medium heat” was a little too high and these little black clumps started to appear and I was so sure that I had scorched it.
Luckily, it wasn’t scorched and the caramel came together nicely. I ate almost all of these cookies myself, so in addition to kicking booty, they also enlarged my booty!
* Exported from MasterCook *
Rosemary Caramel Sandwich Cookies
Categories : Cookies
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. butter , divided
1/2 c. sugar
1 egg, beaten
1 tsp. Vanilla extract
2 c. flour
1/2 tsp. baking powder
FOR THE CARAMEL :
1/2 c. butter
3 sprigs fresh rosemary
1 c. brown sugar
1/2 c. corn syrup
1 c. sweetened condensed milk
1 tsp vanilla extract
To Make Cookies :
Melt 1/2 c. butter in a sauce pan until browned, do not burn. Cool.
Cream together 1/2 c. butter and and sugar until light and fluffy. Add browned butter and mix well. Add egg and vanilla; beat until blended. Add flour and baking powder, blend. Flatten dough into a disk and chill 1 hr. in plastic wrap.
Preheat oven to 350.
Roll out dough and cut into 2 in. scalloped rounds and bake 8 - 10 min.
FOR ROSEMARY CARAMEL :
Flatten rosemary between 2 sheets of wax paper. Melt butter in sauce pan and add herbs..Cook over low heat for 10 min. then discard rosemary.Add remaining ingredients, mix well. Bring to a boil, stirring frequently then reduce to a medium heat and continue to stir. Using a candy thermometer, bring temp to 242 degrees, stirring frequently and remove from heat. Use caramel and cookies to make sandwiches…these keep at room temp for a week.
Source:
“Bon Appetit 2007 (November or December)”
Yield:
“3 dozen”
