There have been a lot of blog posts on writing and reading, but near enough on nonsense. So today, I present you with my first nonsense blog post!
I am a cookie aficionado. A connoisseur of sweets. A sugar savant. I just plain like baked goods.
Scrolling through my Facebook feed, I stumbled upon a quick-cut cooking demo for
Brown Butter Salted Caramel Snickerdoodles. They’re basically snickerdoodles with browned butter (which makes them more toffee like and brings out the nutty flavor of the butter) with a caramel candy center. They are divine!
I made them for a cookie exchange (one of the greatest and most enduring holiday traditions), and then again for my family, who were displeased with their initial cut of the first batch.
Having made them twice, I would say keep a close eye on your butter as you’re browning it. You want to keep it on the stove long enough to bring out the more subtle flavors, but not so long that it burns. This is a pretty fine line. The recipe called for a tbsp. of Greek yogurt. I ran out of it for the second batch and honestly couldn’t tell the difference.
For my next batch (there will be many more batches to come), I’ll probably experiment with not chilling the dough. Chilling it seemed to dry it out so much that it was difficult to work with. I ended up letting it come closer to room temperature before I started rolling the dough into balls. More pliable dough = easier to wrap around caramel candy square.
If your family is looking for a new treat to try this holiday season, I can’t recommend these gooey gems enough!