Why have one cookie, when you can have two, sandwiched together with a decadent schmear of Salt Caramel filling!
These Chestnut Butter Cookies are festive enough all on their own, but add caramel, and a drizzle of chocolate, and you have the best holiday cookies you will ever put to your lips!
And don’t forget to save a few cookies with a glass of milk for you-know-who!
CHESTNUT BUTTER COOKIES WITH SALT CARAMEL FILLING
Salt Caramel Ingredients
Yields: 2 cups
- 2 cups of sugar
- 1 ½ cups of Butter, room temperature
- 1 cup of Heavy Cream, room temperature
- 1 tablespoon of sea salt
Melt sugar over medium heat, stirring constantly, until sugar melts. Turn temperature to medium-low and simmer, stirring occasionally, until the temperature of the sugar reaches 325-350, or until the color darkens to a light brown. Turn off the heat and whisk in butter, being careful of it sputtering. Now whisk in cream and salt. Cool 15 minutes. Transfer to a jar and keep in fridge until ready to use.
SALT CARAMEL lasts one month.
Chestnut Butter Cookie Ingredients
Yields: 6 dozen singles
- 2 cups of Butter, room temperature
- ¾ cups of powdered sugar
- 1 cup of Mascarpone, room temperature
- 3 tablespoons of ground chestnuts, or any nut
- 1 teaspoon of salt
- 3 ½ cups of flour, more for rolling out dough
Blend butter and sugar in mixer or food processor, or even by hand. Whisk in the mascarpone, nuts, and salt. Slowly incorporate the flour until the dough is pliable by hand. Sprinkle a little flour out onto a work surface, roll out the dough, and press cookies. Don’t forget to press a window with a smaller cookie press into half the cookies so that each cookie bottom will have a top.
Bake at 325 for about 13 minutes. Cool.
Assemble cookies simply by spreading a schmear of room temperature caramel onto the lower cookie and place a windowed cookie on top.
Melt about 1 cup of chocolate. While hot and syrupy, take a fork and quickly drizzle across prepared cookies.
These cookies will keep in the fridge for several weeks!