There was something about this past holiday season that was just… different. We always spend Christmas at my in-laws. We have a big Irish dinner of corned beef and cabbage then snuggle into our beds and when we wake up in the morning, Santa has visited and we drink coffee and open presents and spend the rest of the day in our jammies. This year however, we bucked kicked tradition in the butt and tried something new.
Instead of trekking out to the suburbs, everyone gathered at my brother and sister in-law’s house for a “Country Christmas.” There were red-checkered tablecloths, a crockpot full of BBQ pulled pork, macaroni and cheese, biscuits, slaw, the works. At the end of the night we were all snuggled up in our own beds and when we woke up in the morning, Santa had come down *our* chimney and we drank coffee and opened presents as just our little family of four. Afterwards, the rest of the family joined us for brunch (in our jammies, of course). It was a fantastic holiday but like I said, it was just different. I guess I’m just a traditional kind of girl.
These cookies are courtesy of Caroline’s blog for the swap. They were quickly devoured during our holiday brunch. The caramel went really well with the cinnamon sugar and that tiny bit of sea salt was a really nice addition. We liked these cookies so much that we made them again during the Fruitaholic’s break from school. I love when he helps me in the kitchen.
Adapted from The Barbee Housewife
- 1 1/2 Cups Sugar
- 1 Cup Butter, softened
- 2 Eggs
- 1/4 tsp. Vanilla
- 2 3/4 Cups Flour
- 2 tsp. Cream of Tartar
- 1 tsp. Baking Soda
- Pinch of Salt
- 5 Packages Rolo Candies (about 35 pieces), unwrapped
- Coarse Sea Salt
- 1/4 Cup Sugar
- 1 Tbsp. Cinnamon
Preheat oven to 375. Line a baking sheet with parchment paper.
In the bowl of a stand mixer (or a large bowl), add the butter and sugar and beat until fluffy. Add the eggs and the vanilla and stir until just mixed.
In a small bowl, mix together the flour, cream of tartar, baking soda, and salt. Add gradually to the wet ingredients and mix on low until combined.
In a shallow bowl, combine the sugar and cinnamon.
Take about a tablespoon's worth of dough and flatten it between your palms. Place a Rolo in the middle then roll the dough around it into a ball. Drop the dough ball into the cinnamon-sugar mixture and roll until covered. Place on the prepared baking sheet then repeat with the remaining dough, leaving about an inch between cookies. Sprinkle the tops with sea salt.
Bake 7-8 minutes. Remove from oven and allow to cool for 5 minutes before transferring cookies to a wire rack to cool completely.