Originally, these cookies had a different purpose.

I had intended to make caramel and marshmallow sandwiches out of them, then fully dunk them in chocolate before photographing them, but…

It didn’t quite work out that way.. as you can see..

The problem with storing stuff in my house, is that sometimes… when I’m hiding in the other room or just not around to guard my food projects, the Cookie Monster otherwise known as my husband, raids the fridge and emerges with a mouth full of something delicious, yet meant for a different fate.

Like a handful of my brown sugar buttersnaps, marshmallow disks and caramel sauce.. Luckily, I was able to stop the massacre before all of the cookies were lost, but it was too late for the marshmallow disks and caramel sauce, and a handful of chocolate chips…

But at least my husband had a really tasty snacneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.comk that night. *giggle*

Anywho, given that I had stowed some of the cookies up in the freezer for safe keeping, and I always have an extra tub of dulce de leche laying around.. I still had enough of everything left to make cookie sandwiches, just without the marshmallow.

Its probably better that way anyways, as they ended up being MUCH more rich than I had intended, but they were really tasty!

Recipe for Brown sugar buttersnap cookies

1 Cup softened butter
1 Cup packed brown sugar
1 tsp butter flavor
1 large egg
3 Cup all-purpose flour
1 1/2 tsp ground cinnamon
1./2 tsp baking soda
1/2 tsp salt
pinch of nutmeg
In a large bowl, beat butter, sugar, vanilla and egg with a whisk. Stir in remaining ingredients.

Shape dough into 10″ X 3″ log on plastic wrap. Wrap and refrigerate about 2 hrs or until firm. The dough will keep in the fridge for about a week, but I’d recommend freezing it if you plan on using it more than 3 days later.

Heat oven to 375 degrees.

Cut dough into 1/8″ slices. On ungreased cookie sheet or parchment paper, place slices 2″ apart.

Bake 6-8 mins. or till light brown on bottoms. Cool before removing from cookie sheet to wire rack.
Fill with Dulce de leche or caramel and top with melted chocolate. Serve to your favourite Cookie Monster with ice cold milk*.

-A.

*It can be your choice of any variety of milk, just so long as its cold. Trust me, your cookie monster will need it.

This entry was posted on Saturday, March 1st, 2008 at 3:16 am and is filed under October 2007. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.