This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!
Today I'm talking about the 2024 flavor of the year: tamarind! This is according to McCormick & Company, the top-selling maker of seasonings and spices. McCormick deploys a team of chefs and food technologists around the world to seek out the top trending flavor.
Now tamarind certainly isn’t a new flavor—it’s been around for thousands of years in Southeast Asia, Indian, and Mexico. But it was named the flavor of the year because it’s popping up more and more on menus across the world. It’s used in savory and sweet recipes, and it’s even used in drink recipes.
Tamarind Caramel Cookies
Yield: Makes about 20 cookies
Time: About 90 minutes
Ingredients
For the cookies
- 3/4 cup (170 grams) Challenge Unsalted Butter, room temperature
- 3/4 cup (160 grams) dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240 grams) all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Optional garnishes: Additional sea salt, 1/2 cup roasted peanuts, chopped
For the tamarind caramel
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) heavy cream
- 2 Tablespoons Challenge Unsalted Butter
- 2 Tablespoons (30 grams) tamarind paste (or 1 Tablespoon tamarind concentrate)
- 1 teaspoon sea salt
Directions
For the cookies
- Cream butter and both sugars on medium speed until mixture is light and fluffy, about 2 minutes.
- Add egg and vanilla and mix on low until combined.
- In separate bowl, whisk together flour, baking soda, and salt. Add to mixer and mix on low speed until flour is just combined.
- Cover dough and refrigerate at least 30 minutes or up to 24 hours.
For the tamarind caramel
- While dough is chilling, make caramel. Add sugar to light-colored, large saucepan. Spread sugar in even layer, place over low-medium heat and allow sugar to melt.
- Meanwhile, place heavy cream, butter, tamarind, and salt in small pot on stove over low heat. The mixture should never boil.
- Bottom layer of sugar will start to melt first (may take upwards of 10 minutes to see anything happening). Use heatproof spatula to move sugar around until all the sugar has melted and caramelized.
- Cook caramel until it turns a medium amber color.
- Remove skillet from heat and slowly pour in heavy cream mixture while whisking. Continue to whisk while caramel bubbles.
- Pour caramel into bowl to cook and set aside.
Back to cookies
- When ready to bake cookies, preheat oven to 375 degrees Fahrenheit. Prepare two baking sheets with parchment paper or silicone baking mats.
- Scoop dough into 1 1/2 Tablespoon-sized portions. Roll into balls and place on baking sheets.
- Grab small piece of parchment paper, place it on bottom of flat-bottomed drinking glass, and press cookies flat.
- Place cookie sheets in oven and bake for 9-10 minutes, or until edges are gold brown, rotating halfway through baking time. Let cookies cool.
- Spoon teaspoon of caramel onto center of each cookie and smooth top. If caramel is too hard, heat in microwave for 15-second intervals until caramel is pourable.
- Sprinkle sea salt and peanuts on top of caramel.
- Allow caramel to set for about 15 minutes before serving.