German Caramel Candy Cookies
Elements 2 sticks (1 cup butter) 3 cups flour 1/2 cup sugar 1 pinch of salt 2 eggs 5 oz. caramel hard candy (i.e.
- 2 sticks (1 cup butter)
- 3 cups flour
- 1/2 cup sugar
- 1 pinch of salt
- 2 eggs
- 5 oz. caramel hard candy (i.e. Werthers)
- 4 tbsp. sugar
- 1 egg
- Cut butter into 1/4-inch cubes.
- Add flour, sugar, salt, eggs, and butter into a large bowl.
- Crush butterscotch candy in a blender, or add to a freezer bag and crush with a rolling pin.
- Set 1/4 cup of the crushed candy aside and add the rest to the bowl.
- Knead all ingredients to a smooth dough.
- Shape dough into two logs of 1-inch diameter.
- Cover with plastic wrap and refrigerate 1 hour.
- Preheat oven to 350F and line baking sheets with parchment paper or a silicone mat.
- Cut the logs into 1/4-inch slices and place them on the baking sheets.
- Combine 4 tbsp. of sugar with the remaining crushed candy.
- Brush the cookies with egg white and sprinkle with the sugar mixture.
- Bake for about 12-14 min. and let cool on baking sheets.
Werthers) 4 tbsp. sugar 1 egg Method Cut butter into 1/4-inch cubes. Add flour, sugar, salt, eggs, and butter into a large bowl. Crush butterscotch candy in a blender, or add to a freezer bag and crush with a rolling pin.
Set 1/4 cup of the crushed candy aside and add the rest to the bowl. Shape dough into two logs of 1-inch diameter.
Cover with plastic wrap and refrigerate 1 hour. Preheat oven to 350F and line baking sheets with parchment paper or a silicone mat.
Cut the logs into 1/4-inch slices and place them on the baking sheets. Combine 4 tbsp. of sugar with the remaining crushed candy. Bake for about 12-14 min. and let cool on baking sheets.