This year our holiday baking took on a bit of reinvention. I used the same recipes as I always have, but, I decided some of them needed a revamp, and upgrade, a reboot if you will. The cookie that had the biggest reinvention was the Rollo cookie.
I found this little cookie years ago, maybe 12 or more years ago, at a Relief Society Christmas party, and loved them. I fancy myself a fairly adept cook, and can usually create my own versions of recipes just by tasting it and figuring out how it's made based on what I taste. I did this with the Rollo cookie. It came down to a simple chocolate chip cookie recipe minus the chocolate chips, with the addition of a Rollo candy rolled up inside a ball of dough and baked. Simple, right?
Of course, I had to upgrade even that variation, so, after the cookies have cooled I melted almond bark and drizzled it on top in a kind of haphazard pattern. Looked pretty cool, too. And they tasted so good. From then on they were a staple in our holiday baking regimine.
Fast forward to 2016, and me having a little time on my hands to change the recipe. I decided to stop rolling the Rollo inside the dough ball, and instead, I just turned it upside down and poked it down on top of the dough ball. What this did was cut down on the spreading that naturally occurred in the candy as the wider part of the base was lower down. Turning it upside down slowed the spread enough to keep the cookie itself retaining a good shape.
Then, after baking til just lightly brown on the edges, I took the cookies directly to a cooling rack for just a few minutes, and then moved them to waxed paper where they would be drizzled with almond bark. I also changed that up a bit for asthetic purposes, opting for a starburst pattern in two shades, white and brown almond bark. The result, I think they look pretty amazing and they taste so good.
And here is the recipe
Caramel Starburst Cookies
Preheat oven to 300" F
1 Cup dark brown sugar, packed
1/2 cup white sugar
1 lb butter, unsalted
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
chocolate covered caramel candy ( I like to use Rollo)
Cream sugars and butter together til creamy. Add eggs and vanilla and mix til thoroughly incorporated. Sift or whisk together flour, salt, and baking soda. Add flour mixture to the batter. Stir til mixture stops being sticky and has a cookie dough texture. If needed, add more flour a half cup at a time until you get the consistency you want. I ended up adding 2 more cups of flour probably because the weather was wet.
Once your dough is the way you want it for forming dough balls, use about a tablespoon of dough per cookie. Roll into a ball and place each ball two inches from the others on a parchment lined baking sheet. Press a chocolate covered caramel into the center of each dough ball til it is about halfway in. Then bake til the edges of the cookies are lightly brown, about 15 minutes depending on your oven.
When done, transfer the cookies to a cooling rack for no more than ten minutes, and then move them to a flat surface covered with wax paper.
Melt several squares of white almond bark in one bowl, and several squares of brown almond bark in another bowl. Using a chopstick, or perhaps the handle of a spoon, dip into the whiite almond bark and then make a starburst pattern on each cookie. Repeat with the brown almond bark. When each cookie is done, move them to another cooling rack to allow the almond bark to dry and harden somewhat.
Makes about two to three dozen cookies.
I'm a mother of eleven children, wife of 37 years, Latter Day Saint, and 911 Dispatcher and a budding homesteader. Come along with me as I journey toward self sufficiency, one baby step at a time.
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