Salted Caramel Spritz - cooking recipe

Ingredients

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

Preparation

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.