- Servings: 22 cookies
|½ cup||Butter, softened|
|1½ tsp||Baking Powder|
|⅛ tsp||Ground Vanilla Beans|
|3 Tbsp||Creme Brulee Liquor (or Milk)|
|½ tsp||Vanilla Extract|
|1 cup||Heavy Cream|
|1½ tsp||Vanilla Extract|
Prepare the Crème Brûlée first. This can be chilling while you make the cookie dough and bake the cookies. Preheat oven to 325 ° F. In a small sauce pan heat the heavy cream and the vanilla extract just until warm. In a separate bowl combine the yolks and the sugar. Slowly pour the egg mixture into the cream mixture, stirring constantly. Mix well. Pour into 2 oven proof ramekins. Cook in a bain- marie for 40 to 50 minutes or until set, but slightly wiggly in the center. Let cool in the fridge. In a large bowl beat butter and sugar until creamy; beat in yolk. In another bowl combine dry ingredients. In a small cup, combine milk and vanilla extract. Add dry ingredients to butter mixture alternately with milk mixture, blending thoroughly after each addition. Chill dough until firm. Roll into 3/4-1 inch balls and then make a slight indentation into the tops of each cookie (Thumb print style) Place about 1 inch apart on a cookie sheet. Bake at 350° F. oven for about 10 minutes or until set and slightly browned. Remove from baking sheet and let cool.
Place cookies on a cool cookie sheet, (to prevent scorching any other surface.) Fill indentations with chilled crème brûlée. Sprinkle with either brown or white sugar. Using a small torch, quickly melt the sugar until golden but not burned. This makes a crust over the cookies.
* These cookies are quite labor intensive and I am still working on getting them just right. This is however, the only original recipe in this entire book. Obviously, they neither travel well nor keep for a long time. They can be stored in the fridge for a couple of days – un- torched. If torched and then chilled the ‘brûlée’ part liquefies.