There's a new ritual in the Jensen home: Saturday Sweets.
Basically Jay and I switch off picking out recipes at the beginning of the week, then come Saturday afternoon- party in the kitchen! I was so touched when Jay suggested this new ritual. So far it has been a delicious success and we have had just the absolute most fun time together.
Makes 24 cookies
- 2 1/2 C flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 C unsalted butter
- 1 1/4 C dark brown sugar
- 1/2 C sugar
- 1 large egg
- 1 egg yolk
- 1 TBS vanilla extract
- 1 TBS plain Greek yogurt
- 1 C caramel squares, cut into 1/4's
- 1/4 C granulated sugar
- 2 tsp cinnamon
1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon and set aside.
2. To brown the butter: heat a medium saucepan to medium high heat. Add butter and whisk frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. You have to watch it closely because the turn happens quickly and you don't want it to burn.
3. While the butter is cooling, cut caramel squares into 1/4's.
4. In a large bowl, combine the brown butter, brown sugar, and 1/2 granulated sugar. Blend with a mixer until well combined.
5. Beat in egg, yolk, vanilla, and yogurt and mix until well combined.
5. Form the dough into a ball and cover with plastic. Chill in the fridge for at least 30 minutes.
6. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 TBS of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.
7. Mix 1/2 C sugar and 2 tsp of cinnamon into a small bowl and roll each cookie in the mixture. Place on a greased cookie sheet 2 inches apart. Sprinkle lightly with sea salt.
8. Bake for 8-10 minutes, or until the edges turn lightly brown.