A recipe from @Lauriedouceur to welcome fall with our pumpkin spice fudge.
Dry ingredients
- 2 cups unbleached all-purpose flour
- ¼ cup cornstarch
- ½ tsp. baking soda
- ½ tsp. ginger powder
- a pinch of salt
Wet ingredients
- ½ cup soft butter
- ¼ cup of oil
- ½ cup white sugar
- 1 egg yolk
- 1 tbsp. La Lichée Spiced Pumpkin Caramel
- 1 tsp. vanilla extract
Preparation
- Preheat oven to 350°F.
- Cream the butter with the sugar for 3-4 minutes. Add oil, egg, caramel and vanilla and continue to blend in food processor to obtain a smooth texture.
- Add the dry ingredients and mix with your hands or a wooden spoon.
- Form 20-24 cookies and place on parchment paper-lined cookie sheet. Make a thumbprint on top of each cookie to leave a depression. Bake for 12-14 minutes.
- Once baked, cool and place on a cooling rack and generously spoon the caramel into the hollow of each cookie.
