CARAMEL PRETZEL COOKIES
MAKES 24 COOKIES.
Flaky sea salt
1 3/4 cups flour
2 tsp vanilla
2 egg yolks
2 sticks unsalted butter
1/2 cup dulce de leche or caramel sauce
1/2 tsp fine salt
2 tbs honey
2/3 cup sugar
1 1/2 cups broken thin pretzel sticks
PUT 1/4 cup pretzels in a plastic bag, crush into coarse crumbs. Beat butter and sugar in a bowl until fluffy. Whisk yolks, honey, vanilla and fine salt in a bowl, then add to butter mixture, beat until incorporated. Add flour and pretzel crumbs, beat until combined. Put remaining pretzels in bag, roughly crush, spread on a baking sheet. DROP tablespoonfuls of dough on top, roll into balls. Refrigerate until firm. Heat oven to 325 degrees. Line 2 baking sheets with parchment. Arrange cookies on baking sheets, make a deep indentation in each. Bake until lightly golden 18 min. Let cool 3 min. on baking sheets, then transfer to racks to cool. Fill each indentation with caramel sauce, sprinkle with sea salt, then SERVE...
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