Dutch Caramel Sugar Cookies (Koggetjes)

These Dutch drop cookies  (koggetjes, koekjes: little cake) look ordinary, but their taste is out of this world.  Their outstanding flavor derives from caramelizing half the sugar first, as you would if you were making flan. This transforms these sugar cookies to a most wonderful dessert for adults.

Dutch Koggetjes (adapted from the Best of Sunset Cooking)

Ingredients:

3/4 cup butter at room temperature (really, it must be at room temperature)

1 1/4 cup all purpose flour

1/2 cup sugar

1/2 cup caramelized sugar (recipe follows)

1/2 tsp vanilla

1/2 tsp baking powder

2 tbs. water

Method:

1. Caramelize sugar

A. Butter a 12×12 inch piece of foil.

B. Place half cup sugar into a 8″ sauce pan on medium heat.

C. Stir the sugar or shake the pan on off until all of the sugar melts and develops an amber color.

D. Working quickly, pour the liquid onto the foil so that a thin layer of caramel sugar forms.

E. Allow the sugar to cool for a bit, then peel it off the foil and break into little pieces.

F. Place in a food processor and grind to a fine powder.  You now have caramel sugar.

2. Make the cookies:

A. Preheat oven to 325˚F.

B. Beat the butter, 1/2 cup sugar, water and vanilla till fluffy (I used a food processor, but a mixer might be better).

C. In a separate bowl, combine flour and baking powder.

D.  Add to the butter mix along with the caramel sugar. Mix thoroughly.

E. Drop by spoonfuls- 2″ apart  onto buttered or parchment-lined baking sheets.

F. Bake 12-15 min (add a few more min if using parchment).

G. Allow cookies to cool for a min or so on the baking sheet before removing.

H. Cool completely and serve with tea (I got 2 doz. cookies out of this recipe, although the recipe said 3 doz).