5.19.2011

The Thrifted Kitchen {Caramel Drops}


After weeks of doing The Thrifted Kitchen now, one thing has become clear: I have a weakness for desserts. Each week, when it's time to choose a recipe, I always have the intention of mixing it up with a drink or something savory. But inevitably, the pull of sugar and sweets is just too much! I just hope you love them as much as me... :)

Today is probably my favorite recipe I've made for this series thus far. It comes from the Favorite Recipes of America cookbook series (this book is all about desserts), which was published in 1968. Most (if not all) of the concoctions in here were blue-ribbon winners at county fairs across the country, and I can't imagine a more trustworthy demographic than that when it comes to baking.

I perused its pages for a good 30 minutes, looking for something that piqued my interest, and ended on a recipe by Mrs. Donald K. McCloskey from Fargo, N.D., called Caramel Drops. They won first prize at the Red River Valley County Fair, and I can safely say I support the judges' decision.


The best thing, perhaps, is that they're really more like cake cookies: very soft and kind of fluffy. I figured this might be the case once I made the batter (and double-checked I hadn't messed it up somehow), because it was much more runny than your average cookie batter. As such, do be sure to use a teaspoon from your silverware drawer and not a tablespoon when you're dropping them onto the cookie sheet. I did the latter for the first round and they ended up being way too big (they spread a lot once they're in the oven).

I followed the recipe pretty much to a T, except I used butter instead of shortening, regular milk instead of sweet, and vanilla instead of maple flavoring (for the icing). It yields about four dozen smaller cookies, so definitely plan on having extras to give away!

Caramel Drops
Yields ~four dozen cookies

2 cups brown sugar
1 cup shortening
3 eggs
1 cup sweet milk
1 teaspoon vanilla flavoring
3 cups sifted flour
1 teaspoon [baking] soda
Dash of salt

Cream sugar and shortening together; add eggs and beat well. Add remaining ingredients in order listed; mix well. Drop by spoonfuls on slightly greased cookie sheets. Bake in 350-degree oven until done.

ICING:

1/4 cup butter
2 tablespoons cold water
1 teaspoon maple flavoring
1 egg, beaten
3/4 pound powdered sugar

Brown butter; add water, flavoring, egg and enough powdered sugar to thicken. Mix well until smooth; spread on warm cookies. 

{Images by me}

1 comment:

  1. YUM! I am defintely trying these! I love cake like cookies. You get the best of both worlds :)

    ReplyDelete

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