Tuesday, October 28, 2008

Recipe # 15 Choco-caramel Cookies

This is a new one for our 2008 bake. My mom clipped it out of a magazine a while back and she wanted to try it. Sounds good but I'll review it after the bake!

Choco-Caramel Cookies
48 Hershey's Caramel Kisses
1 cup margarine
2 Tablespoons butterscotch sundae topping (like Smuckers)
1 1/4 cup dark brown sugar
2 teaspoons imitation butter flavoring
2 eggs
1/2 teaspoon salt
3 3/4 cups flour
1/2 cup raw sugar (turbinado sugar)...for rolling

Beat butter, butterscotch topping, brown sugar and butter flavoring until well blended. Add eggs, beat well.
Gradually add the salt and flour, blending well. Refrigerate dough for 30 minutes. Shape into 1 inch balls. Roll in turbinado sugar.
Bake on ungreased sheets at 350 degrees for 10-11 minutes, or until set. Press an unwrapped Caramel kiss into the center of each cookie as you remove from heat. Cool completely.

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