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Choco-Caramel Cookies Recipe

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This recipe for Choco-Caramel Cookies, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, December 22, 2008


48 caramel-filled chocolate candies (such as Hershey's Caramel Kisses)
1 c. unsalted butter, softened
2 T. butterscotch-flavored sundae syrup
1 1/4 c. packed dark brown sugar
2 tsp. imitation butter flavoring
2 eggs
3 3/4 c. flour
1/2 tsp. salt
1/2 c. turbinado sugar (raw sugar)

1. Unwrap candies. Heat oven to 350.
2. Beat butter, butterscotch syrup, brown sugar and flavoring in a large bowl until well blended. Add eggs; beat well after each addition.
3. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Let dough rest, refrigerated, for 30 minutes. Shape 1 level tablespoonful of dough into 1" ball. Roll in turbinado sugar. Place on ungreased cookie sheet. Repeat.
4. Bake at 350 for 10-11 minutes per batch, or until set. Gently press an unwrapped candy piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely.




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