Spoon Cookies

Spoon Cookies
You can never have too many dessert recipes, so give Spoon Cookies a try. Watching your figure? This vegetarian recipe has 106 calories, 1g of protein, and 6g of fat per serving. This recipe serves 30. From preparation to the plate, this recipe takes around 75 hours. If you have sugar, flour, vanilla, and a few other ingredients on hand, you can make it.

Instructions

1
Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.)
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CaramelCaramel
ButterButter
WaterWater
Equipment you will use
Sauce PanSauce Pan
Frying PanFrying Pan
2
Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes.
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ButterButter
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Frying PanFrying Pan
3
Remove pan from sink and stir in sugar and vanilla.
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VanillaVanilla
SugarSugar
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Frying PanFrying Pan
4
Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
Ingredients you will need
Baking SodaBaking Soda
ButterButter
DoughDough
All Purpose FlourAll Purpose Flour
SaltSalt
WrapWrap
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Plastic WrapPlastic Wrap
WhiskWhisk
BowlBowl
1
Put oven rack in middle position and preheat oven to 325°F.
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OvenOven
2
Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet.
Ingredients you will need
CookiesCookies
DoughDough
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Baking SheetBaking Sheet
BowlBowl
3
Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
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CookiesCookies
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OvenOven
1
While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
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PreservesPreserves
CookiesCookies
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Sauce PanSauce Pan
SieveSieve
BowlBowl
2
Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes.
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PreservesPreserves
CookiesCookies
SpreadSpread
3
Transfer cookies to an airtight container and wait 2 days before eating.
Ingredients you will need
CookiesCookies
1
· Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes.· Cookies keep in an airtight container at room temperature 2 weeks.
Ingredients you will need
CookiesCookies
DoughDough