Soleils - Caramel Dipped Parisian Butter Cookies

Soleils - Caramel Dipped Parisian Butter Cookies

Thursday, December 7, 2017

I love this recipe, it's easy, it's tasty, it frosts, it dips, it's also great plain.

Caramel Dipped Soleils

December 7, 2017

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Ingredients

3/4 cup unsalted butter, room temperature

1/2 cups + 2 tbsp sugar

1 egg, room temperature

1 zest of one lemon (or orange)

1 tsp vanilla

2-1/4 cups flour

1/2 tsp salt

Caramel melting dips

 

Instructions

Zest the citrus and add to the2 tbsp  sugar, using your fingers to rub the sugar/zest together, then set aside.

 

In a stand mixer (or hand) cream the butter and the 1/2 cup sugar until just combined, not creamed.  Add the vanilla and the egg, also, just until mixed.  Then add the flour a bit at a time.  Do not overmix.  This dough is delicate and must be treated that way.

 

When everything has been mixed enough (meaning no dry flour bits) turn the dough out and divide in half.  Cover both tightly with plastic wrap and refrigerate for 1 hour minimum.

 

Preheat the oven to 400, and using parchment lined sheets - take out one disc of dough at a time, and roll on a floured surface until it's 1/4 inch thick.  Cut out your cookies with a cutter of your choice (lightly floured) and place on your baking sheet with about 1 inch between.  Bake for 8-10 minutes until just the edges are beginning to brown.  Allow to cool on racks and decorate as your like.

 

Heat the caramel melting dots up in the microwave, 15 seconds at a time.  Dip the cookies on one side.

 

All photographs copyright Janet S. Grey

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By Krumpetina