Caramel Christmas Cookies
These super buttery caramel cookies are uniquely delicious and make ideal thoughtful gifts to give at Christmas (you can place them in a cute tin box or package them in a bag closed with a nice red ribbon).
During the winter, I often prepare these cookies which, on cold days, are among my favorite comfort foods.
Demerara sugar can be replaced with any raw cane sugar, BUT Muscovado sugar is NOT replaceable as it contains molasses which gives the cookies a unique caramel flavor.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 12 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: About 25 shortbreads
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for Caramel Christmas Cookies
- 4 3/8 cups All-purpose flour (sifted)
- 1 1/2 cups Butter (soft, room temperature)
- 3/4 Brown sugar (DEMERARA or MUSCOVADO)
- 1/4 cup Brown sugar (MUSCOVADO or brown sugar)
- 1/4 cup Heavy cream
- 1 pinch Fine salt
- as needed Brown sugar (for the surface of the cookies)
Tools
- High-sided saucepan
- Pot
Preparation for Caramel Christmas Cookies
Prepare a dry caramel with 180 g of brown sugar: pour a couple of tablespoons of brown sugar (Muscovado or Demerara) into a hot pan (high-sided and double-bottomed) and let it caramelize, continuing to add, a few tablespoons at a time, until you obtain a clear and uniform caramel with all the 180 g of sugar (or Muscovado or Demerara).
Meanwhile, heat the cream in a pan and bring it to a boil.
Deglaze* (see Note below) the caramelized sugar with the hot cream, being very careful as the sugar tends to form large bubbles.
Remove the pan from the stove and begin to add the butter, cut into small pieces, a little at a time. Stir constantly with a whisk until you obtain a smooth and creamy mixture. Let it cool.
Sift the flour.
Add the remaining 50 g of Muscovado sugar to the flour and finally the caramel cream.
Mix until you obtain a smooth, well-homogeneous, and non-sticky dough.
Let it rest in the fridge for 12 hours
After the indicated time, break the dough into several pieces, knead it again briefly, and form cylinders about 1.5-2 inches in diameter.
Let it rest in the fridge for another 30 minutes.
Using a sharp knife, cut slices about 0.5-0.6 inches thick. Place your thumb on the surface of each to create a slight indentation (I prepared them in various shapes).
Place the cookies on a baking tray lined with parchment paper, sprinkle them with brown sugar on the surface (optional), and then bake them in a preheated oven at 350°F for 12-14 minutes (NO more).
Notes and Tips
The recipe is from Luca Montersino
You can find Muscovado and Demerara sugar in well-stocked supermarkets or organic stores.
However, Montersino’s original recipe does not include Demerara sugar but prepares these cookies exclusively with Muscovado sugar.
However, Montersino’s original recipe does not include Demerara sugar but prepares these cookies exclusively with Muscovado sugar.
Tips for preparing perfect caramel?
Procedure:
Start with a saucepan, preferably copper, or if you don’t have one, use one with a double bottom. Heat it on the stove. Add one tablespoon of sugar at a time, adding the next only when all the crystals have melted well.
Never stir during the first phase, but shake the saucepan to ensure even caramelization and prevent the sugar from burning.
Stir in the next phase. Once the desired color is reached, deglaze by pouring boiling cream in a thin stream.
*DEGLAZE = Referring to caramel: to stop the cooking of caramel by adding water or another liquid (e.g., cream) in a thin stream.
Note: Caramel only forms lumps in 2 cases: when all the sugar is poured in at once or when it is stirred at the beginning with a metal or wooden support (see here).
