Caramel Corn Cookies
Elizabeth Orthmeyer submitted the winning recipe. I personally can't wait to try these cookies. Hope you will too!
Photo: Food Network Magazine
1/2 cvegetable shortening
1 ccaramel popcorn, chopped
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
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In 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.
- Drop 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.