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COOKIES - Caramel Stuffed Gingerbread Cookies
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| Caramel Stuffed Gingerbread Cookies | |
| 24-26 | Cookies |
| Ingredients | |
| 1 cup | unsalted butter, softened,, (2 sticks) |
| 1 cup | brown sugar, packed |
| 1/4 cup | molasses |
| 2 | eggs |
| 2 teaspoons | pure vanilla extract |
| 2 teaspoons | ground ginger |
| 1 teaspoon | cinnamon |
| 1 teaspoon | nutmeg |
| 1 teaspoon | ground cloves |
| 3 1/2 cups | all purpose flour |
| 2 Tablespoons | Cornstarch |
| 1 1/2 teaspoons | baking soda |
| 1/4 teaspoon | salt |
24 Kraft Caramels
Directions
In the bowl of your stand mixer, cream together the softened butter and sugar for three minutes
Add in the molasses and mix completely
Crack in the eggs, one at a time, being sure to scrape down the sides as you go.
Mix in the vanilla, ginger, cinnamon, nutmeg, and cloves until thoroughly mixed. Scrape down the bottom and sides of the bowl.
Add the flour, cornstarch, sprinkle the baking soda and salt on the flour, and mix until just combined.
Cover and chill in the fridge 30-40 minutes.
While your dough is chilling, unwrap all of the caramels
Preheat your oven to 350°F and line three baking sheets with parchment paper.
Taking about 1/2-1 Tablespoon of dough, roll into a ball. Do the same with a second piece of dough.
Stack the dough on each side of the caramels, firmly squeeze together so it's pinched at the sides (as in the photo in the post above), and then roll into a ball.
Place on a baking sheet two inches apart. (I fit eight per baking sheet)
Bake for 9-10 minutes, until flattened, but puffy, and cooked through.
Allow to cool completely on the baking sheet before removing, because if you do it sooner, the caramels could melt through the bottom on the cooling racks.
Recipe uploaded with Shop'NCook for iPhone.
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