Crème Brulee Cookies
Ingredients:
2 1/2 C flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 lb butter, at room temperature
3/4 C packed brown sugar
1/4 C granulated sugar
1 pkg. (3.4 oz) Jello™ French vanilla instant pudding
2 (large) eggs
1 tsp pure vanilla extract
raw sugar (to sprinkle on top)
cinnamon (optional, to sprinkle on top)
"Custard" filling:
1 pkg (2.9 oz) Jello™ Cook&Serve custard
1 C milk (I use 2%)
1/2 tsp nutmeg
Directions:
Prepare custard filling:
In a small sauce pan, whisk custard mix into milk. Bring to a boil over medium heat, whisking frequently to prevent scorching and lumps. Set aside to cool for at least 30 minutes. *Custard will be thick.*
Preheat oven to 350 degrees.
Sift together first 5 ingredients into a large bowl. Set aside.
In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs, then vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well.
Using a standard (2 oz) ice cream scoop, or rounded tablespoons, drop dough onto an un-greased parchment lined baking sheet. Using the back of a spoon, or the round handle of a kitchen utensil, press an indentation into the center of each cookie. Whisk the cooled custard until smooth.
Spoon custard into the indentations.
Sprinkle raw sugar (and cinnamon, if desired) over cookies.
For 2 oz cookie, bake at 350 degrees for 14-16 minutes. For rounded tablespoon-size cookies, bake 10-12 minutes. After one minute, transfer from pan to wire rack to cool. The custard center will be thin. Allow 15-20 minutes to "set."
Yield: 18-20, 2 oz cookies. 28-30 rounded tablespoon-size cookies
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