HABANERO CARAMEL COOKIES

HABANERO CARAMEL COOKIES image

Yield About 4-5 dozen depending on the size of the spoon

Number Of Ingredients 9

Habanero Caramel Cookies
2 ¼ C self-rising flour
¼ tsp salt
½ C butter (unsalted)
¾ C granulated sugar
¼ C brown sugar
1 ½ tsp vanilla extract
2 large eggs
½ C Homemade Habanero Caramel Sauce

Steps:

Caramel In a sauce pan add 1 C sugar and enough water to wet to dampen the sugar. Heat pan until sugar and water melts and begins to turn golden amber. Turn off heat and add 1 C cream and chopped habaneros, while stirring continuously. Cream sugar, brown sugar and butter together until cream and sugar have dissolved. Beat eggs and add to butter and sugar mixture. Add salt. Slowly incorporate flour to the mixture. Add ¾ of the caramel to the dough. Fold caramel into dough, just until caramel can be seen through out the dough. Using hands seems to work best, however because of the heat of the habanero pepper, I recommend wearing gloves. Use a teaspoon to place dough on the cookie sheet. Use thumb to put a small divot in each cookie. To each cookie add a dab of caramel in the divot. Bake 10-12 minutes. Remove cookies to a cooling rack.