Salted Caramel Spritz Recipes

Steps:

• For the cookies, preheat the oven to 350 degrees F.
• 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.
• In a large bowl, beat the butter and sugar until fluffy, about 3 minutes.
• Beat in egg and salt, and then the cooled but still fluid caramel mixture.
• On low speed, mix in the flour.
• Use a spritz cookie press to press the cookies out onto ungreased baking sheets.
• Bake at 350 degrees F for 10 minutes, until set and just beginning to brown around the bottom.
• Transfer to wire racks to cool and repeat with remaining dough.
• For the glaze, in a small saucepan, combine the sugar and half-and-half. Heat over medium low heat until the sugar is dissolved.
• 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.

Steps:

• 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.

Steps:

• Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.