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Recipe by Chanie Nayman

Caramel-Dipped Mock Lotus Cookies

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Caramel-Dipped Mock Lotus Cookies
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg - Gluten - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

I think we finally cracked the code to the ubiquitous Lotus cookie! And everything tastes better dipped in a little caramel.

Ingredients

Caramel-Dipped Mock Lotus Cookies

  • 1 cup oil

  • 3/4 cup dark brown sugar

  • 1/2 cup white sugar

  • 2 eggs

  • 1 teaspoon Gefen Vanilla

  • 2 cups all-purpose flour, such as Glicks

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon Gefen Cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ground cloves

Directions

1.

Combine oil and sugars with a whisk. Add eggs and vanilla and mix well.

2.

Add flour to the bowl, and whisk the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves into the flour before combining the flour with the rest of the ingredients.

3.

Roll the dough into a large rectangle and cut into small squares or rectangles.

4.

Place on a baking sheet and bake at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 12 minutes until golden and crispy.

Notes:

For a caramel topping, melt two cups of Arcor caramel candies in a saucepan over low heat. Careful, when it melts you need to act very fast Then drizzle over cookies of your choice, or dip the cookies into the saucepan to coat.

Recipe tags

caramel Chanie Nayman lotus lotus cookies
Caramel-Dipped Mock Lotus Cookies

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