Ooey, Gooey, Sticky, Chewy!

It’s National Caramel Month, sponsored by the National Confectioner’s Board. Caramel, that lovely combination of sugar and butter, cooked together until thick and golden brown, is the basis on many candy bars and special desserts. Whether spread on a cake, encased in chocolate or poured over ice cream, it’s always a welcome treat.

The buttery flavor of caramel is sometimes hard to take with you, due to the gooey, sticky nature of it, so for traveling I give you these cookies. They have all the caramel flavor without the mess. This is an old family recipe I hope you enjoy.

Caramel Refrigerator Cookies

1/2 cup butter
1 cup brown sugar
1 egg
1/2 tsp. vanilla extract
1 3/4 cups flour, sifted
1/2 tsp baking soda
1/2 tsp salt

Cream together butter, brown sugar, egg and vanilla. Stir in dry ingredients until combined. Form into a roll, 2 1/2 inches in diameter, and wrap in waxed paper. Chill until firm. When ready to bake, preheat oven to 400 degrees. Remove waxed paper from dough. Slice dough 1/8 inch thick. Place slices on ungreased cookie sheet and bake 8-10 minutes.

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