This is the last long weekend of the summer and for many a final picnic, cookout, barbecue, camping trip, rooftop party or just plain relaxing hang. We are going to need to eat. I’m starting with dessert. I’ve been going to make these cookies for a long time. I have been dreaming of them for months.
This recipe refers to another recipe in this collection for the caramel. Use the Salted Caramel recipe and cut it in half.
- 1 Cup Butter, room temperature
- 1/2 Cup Superfine Sugar
- 2 Cups Flour + extra for rolling
- 1 Teaspoon Pure Vanilla Extract
- 1/4 Teaspoon Salt
- Coarse Sea Salt
- Non-Stick Cookie Sheet
- Rolling Pin
- Cookie Cutter
- Stand Mixer, Hand Mixer or Bowl and Strong Wrist
- Beat the butter until smooth, but not too much.
- Add the sugar and continue to beat.
- Add the vanilla.
- Add the flour and salt. Beat until combined.
- Remove and form a ball. Smoosh down to form a disk.
- Wrap in plastic wrap and refrigerate for a couple of hours or overnight.
- Remove from refrigerator and let sit for a few minutes.
- With a lightly floured surface and lightly floured rolling pin, carefully roll out dough to about 1/4 inch thickness. Take care to repair any cracks as you go.
- Cut round cookies and place on cookie sheet. Make sure there is no excess flour on them.
- Reconstitute the leftover dough and roll out. You may want to refrigerate after working the dough if you are already baking a batch.
- Once you have a sheet full, take your thumb and make an impression in the center of each.
- Bake at 350 for 8-10 minutes, until the edges start to brown.
- Repeat until all of the dough has been formed into cookies and baked.
- Make the caramel sauce as described in the previous recipe.
- Once it is cooked, spoon just enough to fill the indentations in each of the cookies.
- Let it set up for a couple of minutes then sprinkle a little coarse sea salt on each.