cookies for salted caramel buttercream filling
I want to make salted caramel buttercream as a test for my wedding cake filling today. I'm actually going to use this batch to sandwich two cookies together, instead of using it in a cake. What kind of cookies should I make? I think I need something relatively thin and delicate.
Gosh, years ago I used to buy some commercial cookies that I think were called "Buttermilk Drop Cookies." Maybe Archway Cookies? They were cakelike, vanilla. That's immediately what came to mind when I read your question. Show off the filling with something plain, I'd say -- I think chocolate would be too much.
I too am looking for a cookie recipe that will work with a salted caramel filling.
I looked at the Alfajores recipes (thank you for posting those links!) but I'm scared off because they don't tell you how many ounces per cup of flour.
I am tempted to use Dorie Greenspan's Brown Sugar Pecan Shortbread cookies with these tweaks: use rice flour instead of cornstarch, eliminate the cloves, form dough into a log, chill, then slice 1/4 inch thick and put on prepared sheet. After pricking the cookies with fork tines, chill briefly so they hold their shape better when baked. Bake to a darker color than Dorie advises. (She says pale is good.)
If' you've made these cookies, how do you think they'd be as sandwich cookies with a salty caramel filling.?
Or, if you have another suggestion, I'd love to hear it.
I've made that shortbread and honestly it's not one of my favorite Dorie recipes. It was ok but nothing special. Are you making salted caramel or a salted caramel buttercream for the filling? I think shortbread would be too hard for the buttercream -- you don't want the soft filling to all squish out when you bite through the harder cookie, yk? JMO ... :)
What about a chocolate cookie to go with the salted caramel filling?
I am making the Salted Caramel from the Sweet and Salty Cake. That caramel is incredibly good. I am not a fan of chocolate cookies, so I don't want to go in that direction. Thanks so much for your comments on Dorie's recipe. I don't want to waste time and ingredients on a so-so recipe. Got any suggestions for a cookie for me?
What about Dorie Greenspan's World Peace cookies? They're similar to a shortbread but break more easily. Those would be great w/ salted caramel. I'd leave out the sea salt in the cookie, then. Since you don't want chocolate, I've replaced the coca on the cookies with flour.
I'd be happy to (although i got the post from Martha Stewart weddings and don't really know the repost rules)
1/4 c + 2 Tbsp sugar
1 Tbsp water
1/2 c heavy cream (divided in half)
1 Tbsp creme fraiche
1/2 tsp coarse salt
prepare ice bath with cooled bowl and pastry brush bath
heat sugar and water med high until boiling and sugar dissolves, while washing sides to prevent crystals
reduce to medium and cook to dark amber 5-7 minutes
remove from heat, carefully whisk in 1/4 c heavy cream
return to heat and briefly boil, pour into bowl in ice bath and stir to cool. Stir in creme fraiche and salt. refrigerate 2 hours
beat 1/4 cup heavy cream to stiff peaks and fold into caramel
the recipe says the caramel (prior to folding into the whipped cream, will keep for 2 days or so. I made my own creme fraiche with equal parts heavy cream and sour cream.
the cookies I decided to use, well, I got lazy. I just made my tried and true, easy peasy chocolate chips, but made them a little loose so they spread out to be flat. Then sandwiched them with the cream. It was really good.
The first thing that came to mind for me is spoon cookies. They have incredible flavor from browned butter. I think it would mesh well with your buttercream (which sounds fantastic.) They are a filled cookie (with jam) but I just make them plain. Really easy to make too.
Here's the recipe: http://www.epicurious.com/recipes/foo...
They say to let these age in a tin for a couple days, but I think they're great right away too.
The other way to go would be something really plain.