1- Cookies Recipe
Ingredients
8 tablespoons unsalted butter on the soft side of room temperature (partially melted)
1/4 cup sour cream at room temperature
1 tablespoon pure vanilla extract
3/4 cup powdered sugar
1 cup all-purpose flour
1/2 teaspoon salt
Instructions
Prep. Preheat the oven to 350F. Get out a large baking tray (don't grease it or line it).
Make the dough. Add the butter, sour cream, and vanilla to a large bowl and cream together until smooth (you use a handheld electric mixer or do this by hand). Add the powdered sugar, flour, and salt, and stir to combine. The dough should be wet.
Pipe the dough. Immediately transfer the dough to a piping bag fitted with a large star tip (don't wait because the dough thickens as it sits due to the flour absorbing the liquid). Pipe the dough out into about 2 1/4-inch circles onto the baking tray, leaving about 2 inches between each cookie.
Bake. Bake until the cookies are light golden on the bottom, about 10 to 15 minutes.
Cool. Cool on the baking tray and then remove with a thin metal spatula.
Notes
Recipe Yield and Serving Size: This recipe makes 12 cookies; each serving is 1 cookie.
Make Them Extra Pretty: If desired, serve with a dusting of powdered sugar on top.
Storage: Store these cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze these cookies for up to 6 months. Wait to dust them with powdered sugar after they're thawed right before you're ready to serve them.
No Egg: You'll notice there's no egg in this cookie recipe; fear not, it's not a mistake. Here the sour cream acts as an egg replacement.
No Leavening Agent:There's also no leaving agent (such as baking powder or baking soda) in this recipe. Similar to shortbread, we simply don't need it here.
2- Caramel Recipe:
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 cup sugar
2 tablespoons water
6 tablespoons unsalted butter
1/8 teaspoon salt
Instructions
In a small bowl, combine the cream and vanilla; set aside.
Add the sugar and water to a medium-sized thick-bottomed pot; turn the heat on medium-high and cook until sugar is caramelized and amber in color. You can give the pot a swirl to help the water and sugar dissolve, but do not stir until about 2/3 of the sugar is melted. From that point on, gently stir constantly with a wooden spoon.
Once the sugar turns amber-colored, carefully add the butter and salt, and stir to combine. Once the butter is melted, turn off the heat and carefully pour in the cream mixture, stirring until smooth.
Cool completely before using or storing.