caramel corn cookies
(1 rating)
I was looking through my Sept 2013 Food Network Magazine, and came across the first place winning recipe in the Marion, OH Caramel Popcorn Contest. Elizabeth Orthmeyer submitted the winning recipe. I personally can't wait to try these cookies. Hope you will too! Photo: Food Network Magazine
►
(1 rating)
yield
serving(s)
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For caramel corn cookies
-
1/2 csugar
-
1/2 cvegetable shortening
-
1 ccaramel popcorn, chopped
-
1 lgegg
-
1/2 tspalmond extract
-
3/4 call purpose flour
-
1/2 tspbaking powder
-
1/2 tspbaking soda
-
1/2 cquick-cooking oats
-
1/2 csweetened flaked coconut
How To Make caramel corn cookies
-
1Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
-
2In a large bowl, beat sugar and shortening with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel popcorn 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 of caramel popcorn. Stir in oats and coconut.
-
3Drop tablepoons full of dough onto the prepared baking sheets, about 2 inches apart; bake until golden brown, 10-12 minutes. Let cool 5 minutes on baking sheets, then transfer to cooling racks to cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Caramel Corn Cookies:
ADVERTISEMENT
ADVERTISEMENT