Christmas caramel cookies
These buttery caramel cookies are uniquely delicious and delightful, ideal to prepare as gifts for Christmas (you can place them in a cute tin box or wrap them in a bag closed with a nice red ribbon).
During winter, I often prepare these cookies which, on cold days, are among my favorite comfort foods.
You can replace Demerara sugar with any raw cane sugar, BUT Muscovado sugar is NOT replaceable, as it contains molasses that gives the cookies a unique caramelized flavor.
You might also be interested in:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 12 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: About 25 shortbread cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for Christmas Caramel Cookies
- 4 1/3 cups All-purpose flour (sifted)
- 1 1/2 cups Butter (soft, at room temperature)
- 1 Brown sugar (DEMERARA or MUSCOVADO)
- 1/4 cup Brown sugar (MUSCOVADO or brown sugar)
- 1/4 cup Heavy cream (liquid)
- 1 pinch Fine salt
- to taste Brown sugar (for the cookie surface)
Tools
- Scale digital, with removable bowl and alarm timer
- High-sided saucepan
- Pot
- Mixer Philips electric, with 450W power
- Baking tray adjustable
Preparation for Christmas Caramel Cookies
Prepare a dry caramel with the 1 cup of brown sugar: Pour a couple of tablespoons of brown sugar (Muscovado or Demerara) into a hot saucepan (with high sides and a double bottom), let it caramelize and continue, a few tablespoons at a time, until you get a clear and even caramel with all the 1 cup of sugar (or Muscovado or Demerara).
Meanwhile, heat the cream in a saucepan and bring it to a boil.
Deglaze* (see Note below) the caramelized sugar with the hot cream, being very careful because the sugar tends to form large bubbles.
Remove the saucepan from the heat and begin to add the butter, cut into small cubes, a little at a time. Stir continuously with a whisk until you obtain a smooth and shiny cream. Let cool.
Sift the flour.
Add the remaining 1/4 cup of Muscovado sugar to the flour and finally the caramel cream.
Mix until you obtain a smooth, well-homogeneous, and non-sticky dough.
Let rest in the fridge for 12 hours
After the indicated time, break the dough into several pieces, knead it again briefly and form cylinders with a diameter of about 1-1.5 inches.
Let rest in the fridge for another 30 minutes.
With a sharp knife, cut slices about 1/2 inch thick. Place your thumb on the surface of each one to create a slight indentation (I made them in various shapes).
Place the cookies on a baking tray lined with parchment paper, sprinkle them with brown sugar (optional) and then bake them in a preheated oven at 350°F for 12-14 minutes (NO longer).
Notes and Tips
The recipe is by Luca Montersino
You can find Muscovado and Demerara sugar in well-stocked supermarkets or organic shops.
However, Montersino’s original recipe does not include Demerara sugar; these cookies are made exclusively with Muscovado sugar.
Tips for Perfect Caramel Preparation
Tips for Perfect Caramel Preparation
Tips for Perfect Caramel Preparation
Procedure:
Start with a saucepan, preferably made of copper, or if you don’t have one, like me, use one with a double bottom. Heat it on the stove. Add one tablespoon of sugar at a time, add the next only when all the crystals have melted. Never stir in 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 the boiling cream in a thin stream.
*DEGLAZE = With reference to caramel: stop the cooking of the caramel by adding a “stream” of water or another liquid (e.g., cream).
Note: caramel forms lumps only in 2 cases, either when you pour all the sugar at once or when you stir at the beginning with a metal or wooden support (see here).
