Yield: About 3-1/2 dozen.
Using 2 level teaspoonfuls of dough, form a flat disk in the palm of your hand. Center a caramel half on the dough and bring the dough up to cover it completely. Roll gently in hands to form a ball. Place balls 1 inch apart onto parchment-lined baking sheets. Bake for 8 to 10 minutes, or until cookies are set and no longer shiny but dull, and the bottoms are browned. Place baking sheets onto a wire rack and allow to cool completely before lifting cookies from parchment paper.
In this issue: Summer Off the Beaten Path
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