I’ve made Buttered Popcorn Cookies before and they were really delicious. So when I came across this recipe for Caramel Corn Cookies I naturally had to give it a try.
Caramel Corn Cookies
1/2 cup sugar
1/2 cup vegetable shortening
1 cup caramel corn, chopped
1 large egg
1/2 teaspoon almond extract
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup quick-cooking oats (I used regular “old-fashioned” with good results)
1/2 cup sweetened flaked coconut
1. Preheat the oven to 350℉. Line 2 baking sheets with parchment paper.
2. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut.
3. Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake cookies until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Makes about 2 dozen cookies
Recipe from Food Network Magazine
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