This caramel cookie recipe is part of my drop drop cookie recipes collection. Because it was my grandma's I guess I could classify it as one of my Italian cookie recipes , but it's not on that traditional cookie list of recipes that's been part of our culture. It's just something my grandma made.
I found this recipe in my grandma's 1932 recipe tin and I was really surprised that for back-in-the-day it would call for sour cream. I was kind of like what's a caramel cookie recipe doing with sour cream? I dunno.
But with the brown sugar it gives it a nice caramel-y taste with out a sick-y oversweet flavor. And because it's my grandma's recipe, I decided to I keep it in. ( And I do LOVE the extra "oomph" it gives.)
Now if you want a true sour cream cookie recipe , I have that too. But it's more of a rolled cookie recipe.
I had my family sample two different frosting's on this cookie. And after the taste tests, I stuck with the original frosting penned in my grandma's beautiful handwriting. It's the basic butter frosting listed below listed as an "extra" - but it adds to caramel cookie flavor.
I don't want to lead you astray this caramel cookie recipe is a soft cookie with nutty overtones and a brown sugar flavor. It's not a chewy caramel.
Scroll below and you can see the questions I answered about this recipe. Thanks for visiting -
* 1/2 cup of shortening
* 1 1/2 cups of brown sugar
* 2 eggs
* 1/2 tsp of baking powder
* 1/2 Cup ground nuts (walnuts taste awesome)
* 1 tsp soda
* 1/2 tsp salt
* 2 1/2 cups of flour
* 1 tsp vanilla
* 1 cup of sour cream
* Cream shortening and brown sugar
* Add eggs
* Add sour cream and blend
* Add vanilla
* Combine dry ingredients
* Add to batter
* Bake for
* Drop by rounded teaspoons on greased cookie sheet. Cookies will be "puffy"
* 6 tablespoons of butter
* 1 1/2 cups of powdered sugar
* 1 tsp of vanilla ( I also tried almond flavoring - too strong!)
Yeah. I actually hate shortening - BUT out of respect to my grandma, I made this the way she wrote it.
A trick to baking with butter and not getting frisbees? Chill the dough so it's cold. Drop the cold dough on a cookie sheet. It works!
You "can" use pecans. We just don't use them in Italian dessert recipes . Walnuts and almonds are the most popular nuts in our recipes. But these will turn out fine if you do use pecans.
Not sure what it would taste like with out it. To me, it really adds a nice flavor.
Not chewy like caramel-elastic-ey chewy. This caramel cookie recipe taste caramel like - BUT it is not chewy at all! Just caramel in flavor.
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