I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock.
— Barbara Grizzuti Harrison
As promised, here’s the recipe for my favorite of the cookies Karen and I made last weekend:
Peppermint Candy Shortbread Cookies
Icing (this is the recipe we used, not the one that came with the cookie recipe – halve this and you’ll still have more than enough)
Whisk all ingredients together until smooth. Drizzle cookies with frosting and top with crushed peppermint candy, if desired (When I make these again, I’m going to skip the frosting step – it’s good, but I think they’d be perfect plain).
We had our work Christmas party today. There was a bake-off as part of the festivities, so I attempted the Death by Caramel bars that I was considering as part of cookie weekend. I couldn’t find dulce de leche in the grocery store, and I didn’t have time to go to the Latin grocery store, so I attempted to make my own by melting caramels with cream.
The recipe calls for the dulce de leche to be dolloped on top of the batter in the pan and then swirled into it to create pockets of caramel, which, in theory sounds heavenly. The batter was pretty thick, though, and I’m not sure much of anything could have been swirled into it, and if it could be, it wasn’t this stuff I cooked up. I ended up with a layer of caramel sauce on the top that just cooked with the rest of the batter and didn’t come out gooey at all.
The result was just ok, and I’m disappointed I wasted all of what it cost to make it on something that wasn’t anything special. I’m willing to try it again if I can find the dulce de leche, but I’ve still got nearly the entire pan of this batch left (it should go without saying that it didn’t win the bake-off). Boo.