Christmas Cookie Recipe Boston MA

    Do you duck under your desk when you see the organizer of the office cookie exchange headed your way? Just because you are a beginning baker doesn’t mean your Christmas cookies have to be limited to cutouts sprinkled with colored sugar.   In this recipe for Caramel Latte cookies from America’s Dairy Farmers, a buttery batter is amped up with wheat flour and flavored with instant coffee. You roll the batter into balls, flatten, then press a hollow in the center with your thumb. After baking, fill the thumbprint with melted cara­mel.   But just like the key to a holiday look is the accessories, the key to a holiday cookie is the finishing touch. After dropping melted caramel on the cookie, top with a chocolate covered coffee bean. So simple to make yet so impressive, you’ll still duck the cookie exchange organizer, but this time be­cause you want to keep all the Caramel Lattes for yourself!   WHOLE-WHEAT CARAMEL LATTES   1 cup (2 sticks) butter, softened 2/3 cup sugar 1/4 cup café mocha instant coffee crystals 1 egg 1 teaspoon pure vanilla extract 1 1/4 cups whole-wheat flour 1 cup all-purpose flour 18 caramels, unwrapped 1 tablespoon heavy cream 40 chocolate-covered coffee beans   Preheat oven to 350 degrees. In large bowl, cream butter, sugar and instant coffee crystals together with electric mixer until light and fluffy. Add egg and vanilla; beat until blended. Combine flours in separate bowl, then add to butter mixture; mix well.   Roll dough into 1-inch balls, and place 2 inches apart on parchment-lined cookie sheets. (If dough gets sticky, chill for an hour.) Press thumb into cookie center. Bake 10 to 12 minutes until cookies begin to brown. Cool completely on a wire rack.   In a small saucepan, over low heat, heat caramels and cream, stirring frequently. Don’t be tempted to raise the heat, just be patient. Once the caramel melts and combines with the cream, use a teaspoon to drop melted caramel into each thumbprint, then immediately place a chocolate-covered coffee bean on caramel. Cool. Store in an airtight container, at room temperature, for up to three days. Yields about 3 dozen cookies.   Canton Repository author: Saimi Rote Bergmann