Tips & Usage Suggestions:
Crème Brulee Seasoning
Crème Brûlée Latte
Mix 2/3 cup milk and 1 tbsp. Crème Brûlée Seasoning in microwave-safe coffee mug. Microwave on HIGH 1 minute 30 seconds or until heated through (do not boil). Stir in 1/2 cup hot strong coffee or espresso. Top with whipped cream and sprinkle with additional Crème Brûlée Seasoning to serve, if desired.
Mix 1 1/2 cups flour, 1 tsp. cream of tartar, 1/2 tsp. baking soda and 1/4 tsp. salt in large bowl. Set aside. Beat 3/4 cup sugar and 1/2 cup (1 stick) softened butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1 large egg and 1 tsp. vanilla extract; mix well. Gradually beat in flour mixture on low speed until well blended. Refrigerate dough 2 hours or until firm. Preheat oven to 400°F. Shape dough into 1-inch balls. Place 2 inches apart on baking sheets. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Meanwhile, for the Buttercream Filling, beat 1 cup (2 sticks) softened butter in large bowl with electric mixer on medium speed until light and fluffy. Gradually add 1 package (16 oz.) confectioners’ sugar, beating until well blended after each addition. Add 2 tbsp. water and 2 tsp. vanilla extract; mix well. To assemble cookie sandwiches, spread about 2 tablespoons of the filling on flat side of 1 cookie. Top with a second cookie. Roll edges of cookie sandwiches in Crème Brûlée Seasoning. Repeat with remaining cookies and filling.