Salted Caramel Spritz

Submitted by Michelle Berteig

"From a magazine, my sister made these and they are very good!"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 7 dozen

ingredients

• Cookies

• 3⁄4 cup kraft soft caramel, unwrapped (18 caramels)
• 1⁄4 cup half-and-half
• 1 cup unsalted butter, softened (2 sticks)
• 1⁄3 cup packed dark brown sugar
• 1 large egg
• 3⁄4 teaspoon sea salt
• 3 cups flour

• Glaze

• 3⁄4 cup packed dark brown sugar
• 3 tablespoons half-and-half
• sea salt, for sprinkling

directions

1. For the cookies, preheat the oven to 350 degrees F.
2. Combine the caramels and half-and-half in a small saucepan. Cook over medium low heat, stirring occasionally, until the caramels are melted, about 8 minutes. Cool slightly.
3. In a large bowl, beat the butter and sugar until fluffy, about 3 minutes.
4. Beat in egg and salt, and then the cooled but still fluid caramel mixture.
5. On low speed, mix in the flour.
6. Use a spritz cookie press to press the cookies out onto ungreased baking sheets.
7. Bake at 350 degrees F for 10 minutes, until set and just beginning to brown around the bottom.
8. Transfer to wire racks to cool and repeat with remaining dough.
9. For the glaze, in a small saucepan, combine the sugar and half-and-half. Heat over medium low heat until the sugar is dissolved.
10. Place wire rack with cookies over a baking sheet. Drizzle the cookies with the glaze and sprinkle with salt. Let cookies dry until glaze is set.