I made 3 different cookies using 2 refrigerated cookie doughs. These were made with the leftover gingerbread dough, just adding caramel extract and a little flour! **
Button links to the other 2 cookies below |
1 tsp caramel extract
1/4 to 1/2 cup flour * plus more for rolling out
Preheat oven to 350. Line cookie sheets with parchment paper.
Smash the dough down on a flat surface with your hands. Drizzle the caramel extract on it and sprinkle with some flour. Knead with your hands until the flour is incorporated, and the dough isn't too sticky. Roll it out to about 1/4" thick, on a lightly floured surface, and cut with cookie cutters. (I stuck a cinnamon red hot into the end of the holly leaf before baking).
Put cookies about 1-1/2" apart on a cookie sheet. Bake for 9-11 minutes or until firm, and just barely beginning to brown. Cool on pan about 3-5 minutes, then remove to rack to cool before using any frosting on it. Makes 2-3 dozen cookies (depends on the size of your cutters)
|