The delicate flavour of fleur de sel complements and enhances the sweetness of caramel. If the caramel is too thick to spoon into the cookies, warm it for 20 seconds in the microwave.
- Portion size 45 servings
- Credits : Canadian Living Magazine: December 2012
MethodIn stand mixer fitted with paddle attachment or in bowl using wooden spoon, beat butter, sugar, vanilla and salt until light and fluffy. Stir in flour just until combined. Form into ball; knead once or twice until smooth.
Roll by heaping 1 tsp into balls. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Supporting side, create deep well in each ball, leaving thin border.
Bake in 300?F (150?C) oven until edges are pale golden, 25 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
Caramel: Meanwhile, in saucepan, bring sugar and corn syrup to boil over medium-high heat; boil, without stirring but brushing down side of pan with pastry brush dipped in water, until dark amber, 4 minutes.
Stir in cream, butter, vanilla and 1/4 tsp of the fleur de sel; cook until thickened slightly, about 2 minutes. Let cool for 5 minutes. Spoon into depression in each cookie; let stand until set, about 5 minutes. Sprinkle with remaining fleur de sel. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 74 mg
- Sugars 5 g
- Protein 1 g
- Calories 87.0
- Total fat 5 g
- Potassium 9 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 2.0
- Folate 5.0
- Vitamin A 4.0