Getting creative with cookies

New Haven (WTNH) - Julia Usher, author of Cookie Swap: Creative Treats to Share Throughout the Year, joined Good Morning Connecticut Saturday with some great cookie recipes you can try at home.

Usher says that most times people think they can only share cookie or other dessert recipes around the holidays, but it's okay for baking lovers to swap cookie recipes throughout the year. Usher's book features everything from "Back to School" recipes to one of her favorites, "The Brown(ie) Noser," a delicious treat made with caramel and chocolate.

Here is the recipe:

Caramel Topping

8 ounces caramel candies (about 27 cubes)
1/4 heavy cream
1 tablesppon unsalted butter
4 1/2 teaspoon pure vanilla extract
1/2 teaspoon pure vanilla extract

Butterscotch Brownies

2 1/2 cups all purpose flour
2 teaspoons baking powder
3/8 teaspoon salt
1 1/4 cups ) (2 1/2 sticks) unsalted butter, chopped into tablespoon -size pieces
2 1/4 cups firmly packaged light brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3 tablesppons dark rum (optional)
2 cups pecan halves, toasted and coarsely chopped

1. Make the topping. Combine candies with cream and butter in stainless steel saucepan. Place over medium heat and cook, stirring regularly to prevent scorching until the caramels and butter are completely melted and the mixture has boiled. Remove from heat, stir in flour mixing well to break any lumps. Add vanilla extract and set the topping in a warm place so the caramel stays fluid.
2. Position a rack in the center of the overn and preheat the oven to 350 degrees. Line a 10x15x2 inch glass baking dish with foil and lightly coat with non-stick cooking spray.
3. Mix the butterscotch brownies, combine the flour, baking powder and salt together in a medium bowl. Set aside. Place the butter in a medium (3-quart) saucepan over low heat. Once the butter has fully melted remove it from the heat and stir in the brown sugar, mixing until smooth. Cool a few minutes, then add eggs one at a time, whisking well after each addition. Add the vanilla extract and rum if desired. Gradually add the flour mixture, whisking all the while to keep the batter lump free, stir in pecans.
4. Drizzle caramel topping evenly over batter. Marble the top by drawing a spatula through both the topping and the batter in a random pattern.
5. Bake until cake tester inserted into the center comes out with moist crumbs on it and the brownie has pulled away from the edges of the pan, about 35 to 40 minutes. Transfer to a wire rack and cool completely in the pan.
6. Remove the brownies from the pan in one block by gently pulling up on the foil overhang. Place directly on a cutting board. Remove all foil and trim any uneven edges before cutting into 1 1/2 inch squares. Serve at room temperature.

Julia Usher is holding a book signing today from 12 - 2 p.m. at Breakwater Books in Guilford and tomorrow in Essex at Essex Books from 2 - 3:30 p.m.

For more information, visit Julia's website at www.juliausher.com.