Crumbly, sandy textured cookies topped with caramel frosting and a chocolate drizzle.
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Bleached flour seems to cause less spreading, but you can use unbleached if you prefer. If spreading is a problem with the unbleached, bake the rounds in paper lined cupcake tins. If your cookies spread, the most likely culprit is just not enough flour. The correct amount is 8 ounces/224 grams weighed on a scale. Volume amounts aren't that accurate. For the butter flavoring, I used LorAnn vanlla butter emulsion. JoAnn fabric and Michael's sell it. You can leave it out if you want, it just adds a little extra flavor.