I make tons of fancy cookies for Christmas, and lots of them are in the running for BEST IN THE WORLD. I thought I’d post my personal picks for top ten and let other people try ’em. The one I think is the VERY BEST, I’ll post tenth. If I know where the original recipe came from, I’ll say so, if not, then I have no idea.
So! Onward, to make your name as a cookie goddess!
1 C butter
4 oz cream cheese
1 C brown sugar
1 egg yolk
1 tsp maple flavoring
2 3/4 C flour
6 oz cream cheese
Cream the butter, cream cheese, and sugar. Beat in egg yolk and maple flavoring. (This is the ONLY recipe I like maple in, so if you’re not a big maple fan, try it anyway.) Stir in the floor. Wrap dough in plastic and chill three hours or longer.
Meanwhile, peel all those caramels. This would be a good job for a compliant child, if you have one handy. Melt the caramels with the remaining cream cheese (I do this in the microwave).
Now, divide the dough in half. Place half on a large sheet of waxed paper and cover with another sheet of waxed paper. Roll out into a sizable rectangle. Um, about 18″ by maybe 10″? Not paper thin, you know, but thin-ish.
Spread half the caramel filling over the rolled-out dough, going all the way to the edges.
Roll up like a jelly-roll, using the waxed paper to help manipulate the roll. Finish by letting the roll sort of spill off the waxed paper onto a sheet of plastic wrap. Wrap up roll of cookie dough and place on cookie sheet in the freezer.
Repeat with the remaining cookie dough and filling.
Freeze until good and firm, at least a couple of hours or for as long as is convenient. A month is fine.
Unwrap and slice into 1/4 inch cookies. Bake on parchment-lined baking sheets at 350 degrees for about 12 to 14 minutes. Serve to universal acclaim.