Thin-sliced, crispy caramel-flavored
refrigerator cookies.
Overnight
Caramel Cookies
- 7 cups cake flour
4 cups firmly packed brown sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cream of tartar
1 cup vegetable shortening
4 large eggs, beaten
1 1/2 tablespoons vanilla extract
- In a large mixing bowl,
combine flour, brown sugar, salt, soda and cream of tartar. Add
shortening and eggs; mix well. Add vanilla.
- Divide dough and form
into 4 rolls. Cover and let stand overnight in a cool place.
- Preheat oven to 350°F
(175°C).
- Cut dough into thin slices
and bake for 10 to 12 minutes, or until lightly golden brown
on the edges.
Makes 60 cookies.
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