Friday, October 25, 2013

Salted Caramel Sugar Cookies

Sprouted Wheat Sugar Cookies*
1/2 cup coconut oil
1/4 cup Kerrygold butter
1 cup Madhava coconut sugar
2 large eggs
1 teaspoon vanilla extract
2 cups sprouted whole wheat flour
1 cup Bob's Red Mill organic white flour
2 teaspoons baking powder
3/4 teaspoon sea salt
Caramel frosting
Coarse sea salt

Preheat oven to 350F degrees.
Cream together coconut oil, butter, and coconut sugar. Mix in eggs and vanilla. In a separate bowl, combine flours, baking powder and salt. Then add to the wet ingredients. Dough should be solid enough to shape.

Form into 3 inch cookies and pat onto parchment lined cookie sheet. Bake for 10 minutes. Cool.

Caramel Frosting*
1/4 cup butter
1/3 cup heavy cream
3/4 cup coconut sugar
1 teaspoon vanilla
1 1/2 cups powdered sugar, sifted

In a small saucepan, combine butter, cream and coconut sugar. Bring to a boil, stirring constantly. Boil and stir for no more than 1 minute. Remove from heat. Stir in vanilla, then add the powdered sugar in slowly; half a cup at a time. Stir with wooden spoon. Cool to room temperature, then beat with a mixer until smooth and light.

Spread a generous amount of Caramel Frosting on each cookie, because it's FROSTING, not icing, then sprinkle lightly with Coarse sea salt. Makes approx. 24 cookies. (They go fast!) Enjoy!

*Substitutions: No coconut oil? Use butter instead. No coconut sugar? Use brown sugar instead. No whole wheat flour? Use white flour- up to an additional 1/2 cup might be necessary for proper dough consistency.

Note: I usually make the frosting first because it takes some time to cool.

1 comment:

  1. These look good! Can't wait to try them!


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