Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped walnuts
- 1/2 cup caramel bits
Special Equipment Needed:
- Stand mixer or hand mixer
- Large bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Add the vanilla extract and mix until combined.
5. Add the flour mixture in three batches, alternating with the sour cream, and mixing until just combined.
6. Fold in the walnuts and caramel bits.
7. Drop the dough by the tablespoonful onto the prepared baking sheet, leaving at least 2 inches between each cookie.
8. Bake for 12-15 minutes, or until the edges are golden brown.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 150
Fat: 7g
Carbohydrates: 19g
Protein: 2g
Substitutions for Ingredients:
- Butter: Can be substituted with vegan butter or coconut oil.
- Brown sugar: Can be substituted with coconut sugar or maple syrup.
- Sour cream: Can be substituted with Greek yogurt or coconut cream.
- Walnuts: Can be substituted with any other type of nut, such as pecans or almonds.
Variations:
- Add 1/2 cup of chocolate chips for a chocolatey twist.
- Add 1/2 cup of dried cranberries or raisins for a fruity twist.
- Add 1 teaspoon of ground cinnamon for a spiced twist.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure to not overmix the dough.
- For a chewier cookie, bake for less time.
- For a crispier cookie, bake for longer.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve on a platter with a drizzle of caramel sauce and a sprinkle of chopped walnuts.
Garnishes:
Caramel sauce and chopped walnuts.
Pairings:
Pair with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too crumbly, add an extra tablespoon of butter.
Food Safety Advice:
Store in an airtight container and consume within 5 days.
Food History:
Caramel Reuzenbol is a traditional Dutch cookie that has been around for centuries. It is a popular treat during the holiday season, but is enjoyed year-round.
Flavor Profiles:
Caramel Reuzenbol has a sweet, buttery flavor with notes of caramel and nuts.
Serving Suggestions:
Serve as an after-dinner treat or as a snack with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Dutch
Taste: Sweet, Creamy, Caramelized, Rich