spritz cookies with salted caramel.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- ¾ cup individually wrapped caramels (such as Kraft®), unwrapped
- ¼ cup half-and-half
- 1 cup butter, softened
- ⅓ cup packed dark brown sugar
- 1 egg
- ¾ teaspoon sea salt
- 3 cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine caramels and half-and-half in a saucepan. Cook over low heat, stirring until caramels are melted, about 5 minutes.
- Beat butter and brown sugar together in a bowl using an electric mixer until fluffy. Beat in egg and salt. Beat in fluid caramel sauce. Add flour; beat until combined.
- Fill a cookie press with the dough and press onto baking sheets, 1 to 2 inches apart.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes.
- 18 caramels should be about equal to 3/4 cup.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 88 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Really good spritz cookie recipe! The caramel flavor is subtle, but the flavor and texture is ultimately just right for a spritz cookie. The caramel gives the cookies a lovely color, and the dough is just the right consistency to work with the cookie press. I will definitely be using this recipe again!
The dough was an excellent consistency and very easy to work with. I did not change anything when making these.