Caramel Frosted Cookies

Ingredients

Using the cookie recipe from p 201 Sisters in the Kitchen cookbook, omitting lemon extract

4 cups granulated sugar

6 cups all-purpose flour

1 cup salted butter, softened

4 large eggs

4 teaspoons baking powder

1 Tablespoon vanilla extract

1 teaspoon salt

Instructions:

Preheat oven to 375 degrees.  Lightly grease muffin tins or whoopie baking pan.

In stand mixing bowl, cream butter and sugar until light and fluffy, about 5 – 6 minutes.  Add eggs, beating well.  Add vanilla extract and mix well.  Add 2 cups of the flour and mix.  Add baking powder & salt and 2 more cups of flour; mix until combined.  Add the last 2 cups of flour and mix well.  You should be able to pick dough up (not sticky, but stiff).  Using a 2 Tablespoon cookie scoop, place a scoop in middle of tin or well.  Press down lightly, leaving an indention in middle.  Bake for about 8 – 10 minutes, or until edges are lightly brown.  Let cool completely before removing from pan.  Remove and cool completely on wire rack.  You can freeze part of the dough (this is a big batch of cookie dough) by wrapping in freezer wrap and placing in Ziplock freezer bag.  Write baking directions & date on outside of bag for future baking. 

Caramel frosting:

1 package of caramel candies, individually wrapped. 

1 – 2 Tablespoon milk or water

Caramel sea salt, or can use flaked sea salt if you don’t have caramel sea salt

Add to microwave safe dish and microwave at 30 second intervals.  Remove and stir.  Continue until candy is melted; stir until smooth. 

NOTE:  Can use a package of caramel bits; if using this, do not add water; only melt in microwave safe dish; stir until smooth.

Using a teaspoon fill indention in middle of cookie with melted caramel and sprinkle caramel sea salt, or flaked sea salt on top.  Let set.