Tira-Nog-what?! Let me explain…I like several things around the holidays, a delicious tiramisu, a nice cold spiked glass of eggnog & some snickerdoodles (brown butter in this case). That sounds like a pretty good combo if you ask me! 🙂 I decided to roll them all up into one delicious cookie for The Great Food Blogger Cookie Swap.
I started with some salted coffee caramels. Yes I did! I ate a little as I was baking, I must confess. It’s hard not to snack and cook! Then I made brown butter eggnog snickerdoodle cookie dough & stuffed the coffee caramels inside…mmmm!
Bake them and finish them off with a sprinkle of chocolate. What could be better? 🙂 Hopefully my matches, Sarah of Food, Fun & Life in Waukesha, Veronique of Food and Wine Chickie, and Sara of My Imperfect Kitchen, thought the same!
In return I got some delicious cookie creations to inhale for myself! Molly Allen of CAKEfyi sent me Chocolate Orange Chunk Cookies, inspired for her love for Terry’s Chocolate Oranges. So good! They reminded me a little of the flavor of a yummy biscotti with orange zest. The hubby was especially a fan, they were full of fruity flavor, we devoured them! And I loved the adorable story linking her childhood memories to her cookies, I can just imagine a cute little girl hopping around the house Christmas morning full of creamy chocolatey goodness.
The next batch I received were called Chocolate Chip Toffee Pretzel Cookies from Christie of A Slice of Ccakes. The name alone had me drooling and on top of my love of toffee and salty pretzels in cookies, I loved that they had no added sugar! Yay for healthy, soft & chewy cookies! I could eat them
all and not feel bad about it. 😉
Thank you both for the fantastic cookie treats! They were very much appreciated by our satisfied bellies!
I realized after getting both batches of cookies and the recipe to go along that maybe I should have sent the recipe for mine as well. I’ll remember this for next year! (I hope.) For now, here is the recipe for my chewy, caramelly Tira-Nog-Doodles…
by Lacy Cleary
Salted Coffee Caramels
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/4 cup light corn syrup
3/4 cup half & half
1 1/2 tablespoons instant coffee
1 teaspoon vanilla extract
2 teaspoons of cracked sea salt
Brown Butter Eggnog Snickerdoodles
1 cup unsalted butter
1 1/2 cups granulated sugar
2 eggs, room temp
1 teaspoon rum
1 teaspoon vanilla
2 3/4 cups AP flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2-1 teaspoon nutmeg (to your liking)
1/4 cup sugar for rolling cookie dough
chocolate square for grating over cookies
To make the Salted Coffee Caramels:
Spray an aluminum foiled 8×8 pan, heavily, with cooking spray. Set aside until needed.
In a saucepan over medium-high heat mix together butter, both sugars, corn syrup, half & half, and instant coffee. Stir until sugar is dissolved & butter has melted. Continue to cook, stirring every so often, until a candy thermometer reaches 245. Then remove the pan from heat and whisk in the vanilla.
Pour into the prepared pan to cool. While the caramel is cooling sprinkle the top with the sea salt so it sets in. Let cool for at least 3 hours. Flip the pan over to remove the caramels & cut into small squares (about 48). Wrap until ready to use.
To make the Brown Butter Eggnog Snickerdoodles:
In a saucepan over medium heat, melt the butter. Whisk consistently while cooking even when butter begins to foam. The butter will begin to brown and give off a nutty aroma, remove from heat immediately. Transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, & nutmeg and set aside. In the bowl of a stand mixer, mix the butter and sugar until thoroughly blended. Add the eggs, one at a time, until incorporated, then add the rum and vanilla. Slowly add the dry ingredients and beat until combined.
Cool the dough for 30 min-1 hour.
To make the cookies:
Preheat the oven to 400 degrees. Line baking sheets with parchment paper and set aside until needed.
Place the 1/4 cup of sugar in a shallow bowl and set aside. Using a tablespoon size ice cream scoop, scoop out cookie dough. Make a well in the middle of the scooped out cookie dough & place one salted coffee caramel in the middle. Fold the dough back over the caramel (add more dough if necessary) and using your hands roll into a ball. Roll the caramel stuffed dough ball into the sugar so it is fully coated and place on the parchment lined baking pan. Repeat with remaining dough.
Bake for 8-10 minutes or until lightly golden. Remove from oven and grate chocolate over cookies. Let cool for 2-3 minutes then move to a cookie rack to finish cooling.