Caramel Cookies

By lindybug

Ingredients

• 3/4 cup sugar
• 1/3 cup water
• 1/2 vanilla bean, split lengthwise
• 2 Tbsp whipping cream
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2" cubes
• 2 Tbsp packed brown sugar
• 1/4 tsp salt
• 2 cups all purpose flour, sifted (measured first)

Details

Servings 48

Preparation

Step 1

Combine 3/4 cup sugar and 1/3 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.

Stir over medium heat until sugar dissolves. Increase heat and boil without stirring, until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 min. Remove from heat. Pour in whipping cream (mixture will bubble vigorously) then add butter and whisk until smooth. Cool 5 min. Stir in brown sugar and salt. Add flour and stir until well blended and dough forms. Turn dough out onto floured work surface; divide dough in half. Form each dough half into 9" long log; wrap in plastic and chill overnight.

Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Cut dough logs crosswise into 1/4" thick slices. Place slices on prepared baking sheets, spacing 1" apart. Bake cookies until firm to touch and slightly darker in color, about 13 min. Transfer cookies to racks to cool.