Salted Caramel Spritz

• 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

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.

cookies, caramel, unsalted butter, brown sugar, egg, salt, flour, brown sugar, salt

Taken from www.food.com/recipe/salted-caramel-spritz-520106 (may not work)