Wednesday, June 23, 2010
In addition to the caramels and sunflower seeds, I add a tablespoon of Lyle's Golden Syrup. I'm sure my friends in Australia recognize this ingredient, and anyone else who has made Anzac Biscuits. These cookies get their crispness from the syrup, but if you like a softer cookie, you could leave it out.
I added the photo of Kelly because she would have loved this recipe, not to mention, she couldn't believe some of the things the Twins ate! Also, one of the confections Kelly and I loved were Fran's Chocolate Caramels with Sea Salt. In a weird sort of way, these remind me of those candies. In fact, I thought about drizzling some melted bittersweet chocolate across them, but I thought the plain version would ship better to Renee. However, feel free to add it...I will next time I bake them.
Caramelly Sunflower Seed Cookies
1 cup unsalted butter, at room temperature
1 1/2 cups golden brown sugar, packed
1 cup granulated sugar
1 T Lyles Golden Syrup
1 T Vanilla Extract
2 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup caramels, chopped (about half of a 14 oz bag of Kraft Caramels)
3/4 cup lightly salted, sunflower seeds
Preheat oven to 350F-degrees/Convection (or Bake). In a KitchenAid, using the paddle attachment, beat butter. Add the sugars and beat until fluffy. Add the syrup, egg and vanilla and combine thoroughly. Sift, or mix in a bowl, the flour, baking powder, baking soda, and salt. Add to the mixture and combine.
Unwrap the caramels and use a large Chef's knife to cut in half, then, each half into quarters. (You should get 8 pieces from one caramel).
Add the chopped caramels to the mixture, along with the sunflower seeds. Beat just until combined. Scoop out the dough on a parchment lined baking sheet (or use a Silpat).
With your hand, press the tops down, slightly. Bake for 12 minutes or until golden brown.
Let rest on the baking sheet 5-7 minutes before transferring the cookies to a rack to cool.
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