|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.