Brown Sugar Sponge Cookie w/ Chocolate Covered Caramels

If you want to add more dairy free and lacto ovo vegetarian recipes to your collection, Brown Sugar Sponge Cookie w/ Chocolate Covered Caramels might be a recipe you should try. This hor d'oeuvre has 21 calories, 1g of protein, and 0g of fat per serving. For 4 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 24. 15 people have tried and liked this recipe. Head to the store and pick up lemon zest, eggs, salt, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 7%. If you like this recipe, you might also like recipes such as Chocolate Covered Strawberry Jam Sugar Cookie Tart, Brown Sugar Caramels, and Chocolate Covered Caramels.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.
2. In the bowl of a stand mixer on medium speed, beat the egg whites until foamy. Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.
3. In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined.
4. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.
5. Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.

 

Step by step:

1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.In the bowl of a stand mixer on medium speed, beat the egg whites until foamy.

2. Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined.Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.

3. Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.

Nutrition Information:

covered percent of daily need