It’s was a wild weekend in this dog filled house. The puppy kept us entertained for hours! That is, until she passed out which happened pretty frequently. Play. Sleep. Play. Sleep. Oh to be a puppy! Right now she is crouched under the bottom shelf of our bookshelf looking around for her tennis ball which she is sitting on. Classic puppy.
Anyway, I hope everyone had an equally exciting weekend (exciting by your standards of course) I wanted to share with you these awesome cookies I made a couple of weeks back when my friends were visiting, as well as look for some advice on caramel. I’ve made caramel lots of times now, but I cannot for the life of me get it to set up. What’s the secret for taking it from caramel sauce, to caramel candy? For this recipe, oooey gooey caramel sauce works just fine, but once I tried to make a shortbread cookie topped with caramel, but the caramel just ran off the sides when it was supposed to stay on top and set up like a chewy caramel candy. Please help! What is your caramel making secret?
Salted Caramel and Coconut Thumbprint Cookies recipe from Authentic Suburban Gourmet
3 sticks unsalted butter, room temperature
1 cup sugar
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 large eggs, lightly beaten
12 ounces sweetened flaked coconut
Large, flaky fleur de sel
Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap or into two balls, then roll into 1 1/4-inch balls. I used a small cookie scoop to ensure each cookie was uniform in size. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 – 12 minutes, then remove sheets from oven, and re-press indentations. I used the end of a knife to push the dough down. Let cool on wire racks. Repeat with remaining dough.
Salted Caramel Sauce
1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream
2 t. Grey Salt
Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.
Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled