Why is it that I only ever seem to think about eating healthy again when there is a special occasion to eat delicious not-so-good for you foods? First Thanksgiving, and now National Cookie Day coming up on December 4th, and soon Christmas! This is why people leave the healthy eating until after the new year.
National Cookie Day is the perfect excuse to start testing out some holiday recipes. I’m partial to the blue tin butter cookies, that after your done eating them, your mom stores her sewing supplies in the bin. (Also, can we talk about how that is a thing? I seriously thought it was only my family until I saw memes about it online.) Though the Pumpkin Chai Snickerdoodles pictured above look worth the effort it takes to bake them. Happy eating!
These Salted Caramel Chocolate Chip Cookies are the perfect combination of sweet and salty. I used this recipe for the cookies and they turned out wonderfully! They were soft, chewy, and delicious! Some helpful tips when baking the cookies: I found it best to chill the dough for at least an hour. Also, when adding the caramel, push them far into the center of the dough to avoid caramel ‘craters’. Finally, don’t skip the sea salt…it really brings out the other flavors!
If you don’t know what alfajores are, they are dulce de leche filled cookies from South America. Surprisingly, they are made with cornstarch, which gives them a soft and crumbly texture. It’s difficult to eat just one!
1 2/3 cups all-purpose flour
2 1/2 cups corn starch
2 tsp baking powder
6 tablespoons butter
3/4 cups granulated sugar
1 tsp vanilla
3 egg yolks
1 cup heavy cream
Place flour, corn starch and baking powder in a bowl and whisk to combine. Set the bowl aside.
Using a stand or hand mixer, mix the butter and granulated sugar until well combined. Add the egg yolks one at a time.
Gradually add the flour mixture.
Finally, add the heavy cream and mix until the dough is soft but not sticky. Cover the dough in plastic wrap, and refrigerate for at least 1 hour.
Remove the dough from the refrigerator and place on a flat, floured surface. Using a rolling pin, roll the dough out until it is about 1/4″thick and cut with a cookie cutter. (If dough is too sticky, add more flour.)
Bake cookies on a baking sheet lined with wax paper. Bake at 350 degrees for 12-13 mins until the cookies are firm and golden on the bottom.
Let the cookies cool.
Flip the cookies upside down and spread with about 2 tsp of dulce de leche. Recipe here. Place a second cookie on top and gently press to create a sandwich.