M hay and I are heading to Kingston to visit his 87-year-old grandma.
Grandma is recovering from surgery to repair a fractured hip. It became urgent that we go and see her immediately when, last week, she announced her plan to move to Kitchener-Waterloo.
This was shocking news as grandma has lived her entire life in Kingston and nearby Gananoque. All of her friends and most of her family are in Kingston.
But now grandma says she isn’t moving away. Instead she’s moving into an apartment-style retirement home in Kingston.
I’m not sure what has prompted the change of plans, but m hay and I sure are happy that she’s staying.
Hopefully she will enjoy these cookies that I made for her. They’re the same ones that I brought as a hostess gift to m hay’s mum the first time I met her.
Because these cookies are flourless, the peanut flavour really comes through. It is accentuated by caramelized flavours and salt.
The texture of the cookie is twofold. The cookie itself is smooth, but the caramel topping provides a satisfying snap.
Flourless Peanut Butter Cookies with Salted Honey Caramel Topping
For the Cookies
1 cup natural creamy peanut butter, room temperature
1 cup dark brown sugar
1 tsp baking powder
1 large egg
white sugar for rolling
Preheat oven to 350F.
Cream peanut butter and sugar. Beat in baking powder. Add egg. Mix until well combined. Line a baking sheet with parchment (I have a ceramic coated baking sheet so I skipped this step). Roll dough into two dozen balls. Place cookie dough balls an inch apart on the baking sheet. Make the traditional hashmark on the dough. Bake 10 minutes.
Remove the baking sheet from the oven. Rest on sheet on wire rack for 5 minutes. Hold edges of cookies and gently spin to release them from the baking sheet. Remove cookies to wire rack to cool completely.
For the Honey Caramel Topping
1/3 cup sugar
3 tbsp honey
¼ cup water
coarse salt or fleur de sel
In a medium saucepan, stir together sugar, honey and water. STOP STIRRING. Bring to a boil; boil gently, uncovered, 5 minutes, or until caramel reaches hard-ball stage (you can test this by dropping a tiny bit of caramel in a bowl of ice water. If it forms a hard ball, you’re good).
Drizzle over cooled cookies with a spoon. Sprinkle immediately with salt.
Cookies rolled in sugar often stick to the baking sheet and break, especially if you try to remove them by prying with a spatula. Try placing the baking sheet on a wire rack and leaving the cookies to cool for 5 minutes. Hold the edges of the cookies and gently twist to release them from the baking sheet. Works every time.