I failed in attempting to post about my holiday gift making, work was overwhelming yesterday. Christmas is almost here – can you believe it?! Dan and I will be on our own, and we invited a friend to partake in our Christmas festivities. I’ll let you know how our dinner of prime rib and day of cookie baking turns out!
This year we decided to make caramel and shortbread to send to the families. I got creative and finally used my chalkboard spray paint as well!
Please note, when making sugar, cook on a low heat, watch the sugar and make sure it doesn’t turn black. It can happen in a flash, and if it does, immediately take the pot outside or you’re going to have a VERY smokey kitchen.
Caramel Ingredients *Inspired from here
- 1 Cup Sugar
- 6 tbsp Butter (a high-quality butter helps improve the flavor)
- 1/2 Cup plus a bit more Cream
Put the sugar in a large pot on low heat, and mix until melted.
Add in the butter and whisk until melted. Right before moving the pot off the burner, add cream and mix together. Let cool and enjoy!!
Shortbread Cookie Ingredients *Recipe from here
- 2 Cups Butter, softened
- 1 Cup Sugar
- 2 tbsp Vanilla
- 4 Cups Flour
Preheat the oven to 350. Mix butter and sugar until fluffy. Add the vanilla, then stir in the flour. Cut the dough into shapes. I opted to make rectangular-ish cookies to dip into the caramel.
Put into the oven for 13-15 minutes until edges are a light brown. Let cool and enjoy!