Orange zest shortbread cookies with Wassail hard cider caramel sauce

Orange zest shortbread cookies with Wassail hard cider caramel sauce

Shortbread Ingredients

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup plus 2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

Zest of 2 oranges, about 1 tablespoon

1 cup (2 sticks) unsalted butter, room temperature, cut into chunks

1 teaspoon water

Shortbread Directions

1. Preheat the oven to 375 degrees F.

2. Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the orange zest, vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2  inches in diameter and 7 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.

3. Slice the log into 1/3-inch thick disks. Make indentation with back of spoon or finger to create a place for caramel sauce (to keep it from sliding off the edge of the cookie) Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 10 to 12 minutes, rotating the pans halfway through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. 

4. Spoon Wassail Spiced Hard Cider caramel sauce onto each cookie. Enjoy!

Caramel Sauce Ingredients

• 2 cups hard cider (or 1/4 cup boiled cider) not apple juice

• 1 cup heavy cream

• 1/8 teaspoon salt

• 1/4 teaspoon ground cinnamon

• Pinch of ground cloves

• 2 cups granulated sugar

• 2 tablespoons unsalted butter, cold

Caramel Sauce Instructions

To make the boiled cider:

1. Pour 2 cups of hard cider  into a large, heavy-bottom deep saucepan. We used Rootwood Wassail Spiced Hard Cider. Cook over medium-high heat and bring cider to a boil. Keep an eye on the cider to make sure it doesn’t boil over. Boil until the cider is reduced to 1/4 cup. Don’t let it get too thick or syrupy. Remove from the heat and set aside. Use immediately or refrigerate until needed.

To make the caramel sauce:

1. Pour 1 cup of water into a 2-quart heavy-bottomed saucepan. Pour the sugar into the center of the pot taking care to keep the granules away from the sides of the saucepan.

2. Cover the pan and bring the mixture to a boil over high heat. Uncover and insert a candy thermometer and continue to boil until the mixture is thick, light golden brown in color, and registers 300 degrees F. This will take about 10-15 minutes.

3. Reduce the heat to medium and continue cooking until the sugar is deep amber in color and registers 350 degrees F on the thermometer; remove from heat.

4. While the syrup reaches the desired temperature; pour the cream, salt, apple cider reduction, cinnamon and cloves into a small heavy-bottom saucepan. Warm over medium-low heat while preparing the syrup mixture, until it starts to simmer. If the cream simmers before the syrup reaches 350 degrees F, remove it from the heat and set aside.

5. Once the syrup reaches 350 degrees F, remove from the heat. Add one-fourth of the hot cream to the sugar mixture. The mixture will bubble and spit. Allow the mixture to settle down then add the remaining cream. Once the bubbling subsides, gently whisk until smooth. Add the butter and whisk until combined.

6. Transfer the caramel sauce to a heat-safe container, allow it to cool until just warm and serve. Caramel sauce can be covered and refrigerated for up to 1 month. Reheat gently in the microwave on 50% power until heated through.