CARAMEL FILLED MAPLE COOKIES Maple Bacon Sugar
Makes 48 servings 350⁰F
1 cup butter, softened
8 ounces cream cheese, softened
1 cup Maple Bacon Sugar, divided
2 ½ cups flour
24 caramels
3 teaspoons half-and-half
1 cup chopped pecans (Optional)
1.Beat cream cheese and butter in large bowl with mixer until blended. Add ½ cup Maple Bacon Sugar, mix well. Gradually add flour, beating well after each addition.
2.Microwave caramels and half-and-half in a small microwaveable bowl 1 ½ minutes or until caramels are completely melted and mixture is well blended, stirring after 1 minute. Cool 5 minutes. Meanwhile, shape dough into 48 (1 inch) balls. Roll in remaining Maple Bacon Sugar and pecans (optional) until evenly coated. Place, 2 inches apart, on parchment covered baking sheets. Indent centers.
3. Pour caramel sauce into a re-sealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in dough. Bake 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.