Wednesday, October 29, 2014

Pretzel and Potato Chip Cookies with Caramel Frosting

2014 Christmas Cookie Contest Finalist

Pretzel and Potato Chip Cookies with Caramel Frosting
from Cook's Country Magazine

1. Adjust oven rack to middle position and heat oven to 350°F.  Line 2 baking sheets with parchment paper. Using stand mixer fitted with paddle, beat 12 Tablespoons softened unsalted butter, 1/2 cup sugar,
1 teaspoon vanilla, and 1/8 teaspoon salt on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add 1 1/2 cups all-purpose flour in 3 additions, scraping down bowl as needed.
Stir in 2/3 cup crushed potato chips and 1/4 cup crushed mini pretzels.

2. Place 1/4 cup sugar in shallow dish.  Working with 1 heaping Tablespoon of dough at a time, roll into
24 balls.  Roll balls in sugar to coat and space them 2 inches apart on prepared sheets.  Press dough to
1/4 inch thickness using bottom of greased measuring cup.

3. Bake cookies, one sheet at a time, until set and edges are golden, about 15 minutes, rotating sheets halfway through baking.  Let cookies cool on sheets for 5 minutes, then transfer to wire rack.  Let cookies cool completely before frosting.

4. For the frosting, bring 1/2 cup packed brown sugar, 1/4 cup heavy cream, 3 Tablespoons unsalted butter, and a pinch of salt to boil in a medium saucepan over medium heat.  Remove from heat and stir in
1/2 teaspoon vanilla.  Transfer to bowl and let cool completely, about 20 minutes.  Whisk in
1 cup confectioners sugar.  Spread 1 teaspoon frosting on tops of each cookie.  Sprinkle cookies with
1/4 cup toasted chopped pecans , and let stand until frosting is set, about 30 minutes.

Store at room-temperature for up to 3 days.

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