Caramel Tea Cookie
These cookies are a variation on traditional tea cakes, but with a bit of brown sugar and caramel sauce added for more flavor. For a splurge, use pecans instead of walnuts.
Serves: 36Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy
- 1⁄2 cup butter, softened
- 1⁄3 cup brown sugar
- 1⁄2 cup, plus 2 Tbsp. confectioners’ sugar, divided
- 2 Tbsp. caramel ice-cream topping
- 1 tsp. vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1⁄4 tsp. salt
- 1 cup finely chopped walnuts
- In large bowl, combine butter, brown sugar, 2 tablespoons confectioners’ sugar, ice-cream topping, and vanilla and beat until smooth. Stir in flour, salt, and walnuts and mix until a dough forms. Cover and chill dough for at least 2 hours.
- Preheat oven to 400°F.
- Form dough into 1-inch balls and place 1 inch apart on ungreased baking sheets. Bake cookies 9 to 12 minutes until they are set and light golden brown on the bottom.
- Remove cookies from baking sheets and drop into remaining confectioners’ sugar. Roll to coat, then set on wire racks to cool. When cookies are cool, re-roll in remaining confectioners’ sugar.