Salted Caramel Sandwich Cookies

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This article was published 23/12/2016 (3550 days ago), so information in it may no longer be current.

The buttercream filling is so well balanced, you may want to undo this sandwich cookie, à la Oreo-eating style, to get to it. You could cut this recipe’s amount of salted caramel buttercream in half, but we think you’ll find lots of uses for it during the holidays.

You’ll need a 6.25-centimetre (2 ½-inch) round cookie cutter (with a plain or fluted edge).

Adapted from Mel Meadows, chef at Hollin Hall Pastry Shop in Alexandria, Va.

Salted Caramel Sandwich Cookies

Makes 20 to 25 filled cookies

Ingredients
For the cookies:
240 g (500 ml or 2 cups) flour, plus more for rolling and cutting
2.5 ml (½ tsp) salt
226 g (240 ml or 16 tbsp or 2 sticks) unsalted butter, room temperature
113 g (125 ml or ½ cup) confectioners’ sugar, plus more for optional dusting
4 ml (¾ tsp) pure vanilla extract
 

For the filling:
125 ml (½ cup) packed light brown sugar
113 g (120 ml or 8 tbsp or 1 stick), plus 170 g (180 ml or 12 tbsp or 1 ½ sticks) unsalted butter, at room temperature
30 ml (2 tbsp) light corn syrup
125 ml (½ cup) heavy cream
15 ml (1 tbsp) pure vanilla extract
2.5 ml (½ tsp) sea salt
454-567 g (750-875 ml or 3 to 3 ½ cups) confectioners’ sugar

For the cookies:

Whisk together the flour and salt in a bowl.

Beat the butter in the bowl of a stand mixer or handheld electric mixer on medium speed for three to five minutes, until fluffy. Stop to scrape down the bowl.

Add the confectioners’ sugar; beat on medium speed for about two minutes, until pale and fluffy. Stop to scrape down the bowl, then add the vanilla extract and beat just until incorporated.

Add the flour mixture; beat on low speed, stopping to scrape down the bowl as needed until the dry ingredients are just incorporated and dough stays together when pinched between your fingers. Divide the dough in half, forming into two disks; wrap each in plastic wrap and refrigerate for at least one hour or until firm.

Meanwhile, make the filling:

Combine the brown sugar, 120 ml (8 tbsp) of the butter and the corn syrup in a heavy saucepan over medium heat. Once the mixture starts to bubble, reduce the heat to medium-low and cook for three to four minutes or until it starts to thicken (no need to stir). Carefully whisk in the cream, vanilla extract and salt. Increase the heat to medium so the mixture returns to a bubbling state; cook for three to four minutes, stirring as needed, to form a smooth caramel. Remove from the heat and cool completely.

Combine the remaining 180 ml (12 tbsp) of butter and 750 ml (3 cups) of the confectioners’ sugar in the bowl of a stand mixer fitted with a balloon-whisk attachment (or use a handheld electric mixer). Beat on low speed, then medium, until smooth. Stop to scrape down the bowl.

Add the cooled salted caramel and beat on medium speed until creamy and thick. If the filling seems a bit loose, add some or all of the remaining 125 ml (½ cup) of confectioners’ sugar, a little at a time, beating on low speed. The yield is about 1,000 ml (4 cups); you’ll need 125 to 180 ml (½ to ¾ cup) for these cookies, and the rest can be refrigerated in an airtight container for up to two weeks.

When you’re ready to bake, preheat the oven to 160 C (325 F). Line two baking sheets with parchment paper or silicone liners.

Lightly flour a work surface and your cookie cutter. Working with one disk of dough at a time, roll it out to a thickness of 0.5 cm (¼ in). Cut out 20 to 25 shapes with the cookie cutter and place them on the baking sheets, re-rolling the scraps as needed and spacing the cutouts at least four centimetres (1 ½ inches) apart on the baking sheets. Refrigerate until firm, at least 30 minutes.

Bake one sheet at a time (middle rack) until firm and golden, 13 to 15 minutes. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough. It’s best to end up with an even number of cookies, but if you don’t, save the odd one as a snack for yourself.

To assemble the sandwich cookies, turn half of them upside down. Spread or pipe the filling onto the upturned sides of those cookies. Top with the remaining cookies, then dust the tops with confectioners’ sugar, if desired.

— The Washington Post