{cookie extravaganza - part 2}

During nap time I was able to crank out 2 more batches of cookies. One of the recipes I love, other I'm undecided about...

Caramel Macchiato Thumbprints

2	teaspoons instant espresso coffee powder or granules
1	tablespoon hot water
1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4	cup Gold Medal® all-purpose flour
1/2	cup butter or margarine, melted
2	teaspoons vanilla
1	egg
18	caramels (from 14-oz bag), unwrapped
2	tablespoons milk
1/2	cup semisweet chocolate chips
1	teaspoon shortening

	Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
	Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
	Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
	In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
	In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.

Prep Time: 55 min
Total Time: 1 hour 25 min
Makes: 3 dozen cookies

Ginger-Lemon Delights

Cookies
1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup shortening
1/4	cup mild-flavor (light) molasses
1	tablespoon ground ginger
1 1/4	teaspoons ground cinnamon
1	teaspoon ground cloves
1	egg
Glaze and Topping
1	cup powdered sugar
1	teaspoon grated lemon peel
4	teaspoons lemon juice
1/4	cup finely chopped crystallized ginger

	Heat oven to 375°F. In large bowl, stir cookie ingredients until very soft dough forms (dough will be sticky).
	On ungreased cookie sheets, drop dough with 1 tablespoon-size cookie scoop or by tablespoonfuls about 2 inches apart.
	Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
	In small bowl, stir powdered sugar, lemon peel and lemon juice until smooth. Spread glaze on cookies. Sprinkle with crystallized ginger.

Prep Time: 50 min
Total Time: 1 hour 10 min
Makes: 3 dozen cookies