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Instructions. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Make the caramel sauce by mixing the water and sugar in a small pot. Heat on medium-high heat until the mixture boils and reaches a dark amber color. Remove the pot from heat and slowly mix in the cream.
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The bourbon glaze is definitely a showstopper. 3. Salted Bourbon Caramel Shortbread Cookies. Bourbon already has some vanilla and caramel notes, so incorporating it into this kind of cookie is a no-brainer. These cookies are melt-in-your-mouth, buttery goodness that you will crave for days.
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Let cookies cool 2 minutes on the baking sheet and then transfer to a cooling rack to cool completely. While the cookies are cooling, make the bourbon caramel sauce. In a small saucepan combine together the butter and brown sugar and bring to a boil. Once boiling add in the cream and bourbon. Continue to boil for 2 minutes more.
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Instructions. Whisk together flour and salt. Set aside. Beat butter on medium-high speed with an electric mixer until smooth and creamy. Add both sugars and vanilla extract, and mix until incorporated and fluffy. Add the flour mixture and milk, and mix well. Fold in the chocolate chips, and then the Cool Whip.
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Immediately, but slowly and carefully, pour in ¼ cup (2 oz) heavy cream and stir to combine. Add 2 tablespoons (28 grams) butter and stir until butter melts and mixes into caramel. Add 1 teaspoon vanilla and 2 tablespoons bourbon and mix to combine. Let cool for 5 minutes. Press ⅔ of the dough into the pan.
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1. Line a large baking sheet with wax or parchment paper. 2. Lay 12 of the Ritz crackers on the lined pan, spaced apart by at least 2 inches. 3. In a microwave safe bowl, add the caramels and whipping cream. Microwave for 30 seconds and stir. Continue to microwave and stir, in 15 second increments, until smooth. 4.
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Increase the heat to medium. Five: Allow the mixture to bubble (stirring) until it reaches 250℉ on a candy thermometer. Six: Remove the pot from the heat and stir in the bourbon and vanilla. Seven: Pour the caramel into the prepared loaf pan. Stand at room temperature for five minutes.
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Beat in bourbon on medium-low until just combined. Whisk together flour, baking soda, salt, and nutmeg in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Cover bowl with plastic wrap, refrigerate 30 minutes. Preheat oven to 375°F, and position oven racks in upper and lower thirds.
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Cook over medium heat until the butter has melted, then turn to low heat and simmer for 10 minutes to let the vanilla beans infuse into the cream mixture. Discard the vanilla beans. Meanwhile, combine the water, brown sugar, granulated sugar, maple syrup and sea salt in a large saucepan. Bring to a boil over medium heat.
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1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball.
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Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. Chill in the fridge for 15-30 minutes, or overnight. Preheat oven to 375 degrees F (190 C) and shape dough small discs - about 15 cookies. Place on baking sheet, giving each cookie about 1-1/2 inches of room.
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Beat in bourbon on medium-low until just combined. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Cover bowl with plastic wrap, refrigerate 30 minutes. Preheat oven to 375°F, and position oven racks in upper and lower.
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Step 7. Combine the chopped dark chocolate and corn syrup in a small bowl. Bring cream to a simmer in a small saucepan then pour over the chocolate mixture. Let sit for 1 minute. Whisk together the cream and chocolate mixture. Whisk in a tablespoon of bourbon. Pour over the caramel layer. Top ganache with flaky salt and chopped pecans.
Bourbon Caramel Sauce
Let the cookies cool on the baking sheet. 5. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15.
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Cream butter, vegetable shortening and white and brown sugar until fluffy. Scrape the sides of the bowl down. Add vanilla extract and egg. Beat until combined. Add 1/4 cup Salted Bourbon Caramel Sauce and beat until the cookie dough is a beautiful light brown color, scrape down sides of the bowl. Add the Flour, baking soda, baking powder, and.
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In a large bowl, whisk together sugar, dark brown sugar, and egg. Add cooled melted butter and vanilla and whisk until combined. Add flour mixture and stir to incorporate with a wooden spoon. Add bourbon and stir until liquid is absorbed. Stir in pecans. Wrap dough in plastic wrap and refrigerate for 24 hours.
