Italian Christmas Cookies

first made 2020

Recipe by Kimschmee

READY IN: 20mins   SERVES: 24      Oven: 375F

YIELD: 2 dozen cookies       

INGREDIENTS

• 4  eggs
• 1 cup sugar
• ¹⁄₂  cup butter
• 2 teaspoons vanilla
• 3 ¹⁄₂  cups flour
• 4 teaspoons baking powder
• 2 cups sifted confectioners' sugar
• 2 teaspoons vanilla
• 6 teaspoons water

DIRECTIONS

• Firstly, sift the flour and baking powder together into a bowl.
• Then, in a larger bowl, cream butter and sugar. Beat in eggs and add vanilla, then pour the dry ingredients into the wet and mix.
• Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets.
• Bake at 375 for 10 minutes.
• Combine the next 3 ingredients until creamy.
• Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

 

I found this on Facebook, searched and same recipe here:

https://www.food.com/recipe/italian-christmas-cookies-519340

Pecan Pumpkin Spice Chocolate Chip Cookies

Chris and Astrid made these -

By Amanda Mack, courtesy of Bon Appétit magazine.

"Meet the Holiday Triple Threat Cookie," says baker Amanda Mack, the owner of Crust by Mack in Baltimore. A chocolate chip cookie spiked with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree. This recipe makes big cookies. To make 40–48 smaller cookies, use a No. 60 cookie scoop (about 1 Tbsp.) and bake about 10 minutes. 

   
Makes 20-24

Ingredients:
1 Tbsp. ground cinnamon
1½ tsp. ground ginger
1 tsp. ground nutmeg
¾ tsp. ground cloves
3 cups (375 g) all-purpose flour
1¼ tsp. baking soda
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1¼ cups (2½ sticks) unsalted butter, softened until just slightly firm
1½ cups (packed; 300 g) light brown sugar
1 cup (200 g) granulated sugar
3 large eggs
¼ cup canned pumpkin purée
1 Tbsp. vanilla bean paste or vanilla extract
4 oz. (112 g) semisweet chocolate, coarsely chopped
1½ cups (9 oz./255 g) dark chocolate chips
1½ cups (174 g) coarsely chopped pecans

Preparation:

Step 1: Place racks in upper and lower thirds of oven; preheat to 350°. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk flour, baking soda, salt, and 1 Tbsp. pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.

Step 2: Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in pumpkin purée and vanilla paste. Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.

Step 3: Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.

Step 4: Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes.

Step 5: Using a thin metal spatula, carefully transfer cookies to wire racks and let cool completely.

Step 6: Do ahead: Dough can be made and formed into balls 3 months ahead; freeze on baking sheets until solid, then transfer to resealable freezer bags or an airtight container. Cookies can be baked 3 days ahead; store airtight at room temperature.

JeanMarie Brownson's Chocolate Cherry Peanut Butter Oatmeal Cookies

Prep: 25 minutes   Cook: 12 minutes  Oven: 350^oF

Makes: about 90 cookies

These chocolate cherry peanut butter oatmeal cookies have it all going on: oats, nuts, dried fruit, and chocolate. The scent of them baking will warm your house, through and through. These cookies are made without flour. For the best crunch, be sure to use old-fashioned rolled oats, not the finer-textured quick-cooking varieties. I like natural peanut butter for its deep peanut flavor. Store the cookies in a covered container up to several days or freeze up to 2 months.

Ingredients:

¼ cup (½ stick) unsalted butter, softened
¾ cup each: granulated sugar, packed dark brown sugar
2 large eggs
1¼ teaspoons baking soda
1 teaspoon vanilla
1 cup extra-crunchy natural peanut butter, at room temperature
3 cups old-fashioned rolled oats (can make with Gluten Free)
½ cup salted, toasted pumpkin seeds (pepitas), roasted hulled sunflower seeds or roasted peanuts
½ cup dried cherries (chopped if large), dried currants or small dark raisins
8 ounces milk or semisweet chocolate bars, roughly broken into ¼-inch pieces

1. Heat oven to 350 degrees. Beat together butter and sugars in large bowl of electric mixer.  Beat in eggs, one at a time, until smooth and creamy. Beat in baking soda and vanilla. Beat in peanut butter until incorporated. Use a wooden spoon to stir in oats, pumpkin seeds, cherries and chocolate pieces.

2. Use a teaspoon to make balls about 1 inch in diameter. Place on 2 parchment paper-lined baking sheets spacing them about 2 inches apart. Flatten slightly with a spoon. Bake until set and bottoms are slightly golden, about 12 minutes.

3. Cool cookies on pan, 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. (You can reuse the paper-lined baking sheets to bake the remaining cookies.) Nutrition information per serving: 67 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 34 mg sodium, 1 g fiber

https://www.chicagoreader.com/Bleader/archives/2015/12/03/jeanmarie-brownsons-everything-cookie-can-slake-a-stoners-hunger

 2022 - made batch as bars, using standard baking sheet, lined with parchment.  it is difficult to bake center without overbaking edges. Try dropping to 325F next time?

Results 2020

2020 Results: Definitely a different year. 

Results:

1. Almond Brittle - Cathy I

2. Almond Galettes - Boug

3. Apple Butter Cookies - Lori S

4. Benne Cakes - Boug

5. Biscotti, pistachio cranberry  - Cari

6. Bread, white cob with black olives and rosemary - Ose

7. Butter Balls - Lori S 

8. Butter Cookie, Jaimie's - Vicki

9. Caramel Corn, Maple Pecan - Sarah

10. Cashew Butter-nut Crunch - Vicki

11. Cherry Christmas Slices - Boug.

12. Chip and Dip - Emily

13. Chocolate Blossoms, Hershey Kisses - Vicki

14. Chocolate Candy Cane Cookies - Boug

15. Chocolate Cherry Peanut Butter Oatmeal Cookies - Boug

16. Chocolate Chip, David's famous - Vicki 

17. Chocolate Chip, Double  - Vicki

18. Cinnamon Rolls - Sarah

19. Ginger Molasses - Chris W

20. Ginger Molasses - Lori S 

21. Gingerbread - Dark Chocolate - Lori S

22. Gingerbread - Men - Pixie 

23. Ginger Snap - Vicki 

24. Ginger Snap - Jorie

25. Granola - Chris W 

26. Hershey Blossom - Vicki

27. Italian Christmas Cookies - Boug

28. Keto Bacon cookie - Michael

29. Keto Chocolate Chip - Michael

30. Keto Spice Cookie - Michael 

31. Kiefle - Martin

32. Lemon Lace Cookies - Boug

33. Matterhorn Meringue - Cathy I 

34. Mint Chocolate Pudding Cookies - Vicki

35. Nut Cups, Deb's - Cari

36. Oatmeal - Iced - Lori S

37. Oatmeal crisp - Vicki

38. Oreo Truffle - Cari

39. Pecan Pumpkin Spice Chocolate Chip Cookies - Chris W

40. Rugelah - Martin

41. Salted Carmel Truffle - Jorie

42. Shortbread, coffee  - Cari

43. Shortbread, Raspberry Almond - Vicki

44. Shortbread, Salted Caramel - Cari

45. Speculoos Buttons - Boug

46. Springerle - Cari 

47. Spritz, Anderson family - Vicki

48. Spritz, DiCosola family - Deb

49. Sugar Cookie, Martha Stewart’s Chewy - Vicki

50. Sugar Cookie - Pretty Pink (Piggy) Bats - Emily

51. Sugar Cookie, Unfussy - Kathy M

Instead of getting together at Connie's house as we have for the last 10 years or so - we went virtual.

Date was chosen on a weekend Connie and Samantha were not working - unfortunately they were unable to attend.

Boug created a Facebook group for Cookie day  - Private - drop a line and we can send an invite - a few weeks in advance. Zoom would only give us a 40 minute or so window. FB allowed us to be on unlimited. I counted about 15 people stopping in and chatting or staying on with the camera pointed toward their cooking areas. 

Many others posted recipes, discussed ideas, shared links. 

Some baked cookies, others bread or candy, some just said hello!  It was early for many to do holiday baking. And many may not have an outlet for lots of baked items.  All in all - it was a sharing of a simple family tradition. Our own family holiday.

Friday night, I tested out the Room link and good thing too as I had to download a different browser. Vicki and I were doing various refrigerator recipes from our own homes.

I think the overall opinion was - there is something so helpful about working from your own kitchen - especially for those of us who love cooking. Us with small galley kitchens, well, we are used to them. Just made us use other rooms of the house. The virtual aspect helped a lot! Kept all of us feeling we were with others. Helped when we had questions - a shout out to other bakers always brought an answer of some sort. Being able to pop in and out - kept it lively.

Special shout out to Cari and her quiz questions! I did not know we needed to study for this - but we all learned some history. Heck - I didn't even realize 2017 was our biggest year ever at 44 varieties.

I'll end up updating this blog post as I receive info from the bakers on what was made and the recipes.  Thanks for playing this year - I hope all your yummies turn out great!

Chocolate-Pistachio Swirls

Ose brought this recipe 2019. From BHG website 

Twist ropes of dough to create these tricolor treats. The green rope contains pistachios, finely chopped so the dough will slice easily.

prep:45 mins

bake:8 mins at 375°

chill:30 mins

Yield:about 4 dozen cookies

Chocolate-Pistachio Swirls

Ingredients

Ingredient Checklist

• 1 ounce bittersweet chocolate, melted
• ¼ cup finely chopped pistachios
• Green food coloring
• Sugar

Directions

• Step 1

  Divide Basic Pattern Dough into thirds. Stir melted bittersweet chocolate into one dough portion. Stir pistachios and several drops of green food coloring into another dough portion. Leave remaining dough portion plain.

• Step 2

  Divide each dough portion into fourths. On a lightly floured surface, roll each portion into a 1/2-inch-thick rope about 8 inches long. Place a chocolate, plain, and pistachio rope side by side; twist together. Repeat with remaining ropes. Cover and chill the four twisted ropes for 30 minutes.

• Step 3

  Preheat oven to 375 degrees F. Cut ropes into 1/2-inch-thick slices. Carefully roll slices into balls, blending colors as little as possible. Place balls about 2 inches apart on an ungreased cookie sheet. Using a glass dipped in sugar, flatten each ball to 1/4 inch thick.

• Step 4

  Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 4 dozen cookies.

Tips

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Basic Pattern Dough

Ingredients

Ingredient Checklist

• ¾ cup butter, softened
• 1 cup sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour

Directions

• Step 1

  Beat butter for 30 seconds. Beat in sugar, baking powder and a salt. Beat in egg and vanilla. Beat in as much of the all-purpose flour as you can

Homemade Thin Mints

Found online at this website - first year made 2019 by Dom

Ingredients

For the cookie

• 2 cups (260 g) all-purpose flour
• ½ cup (42 g) dark cocoa powder
• ½ teaspoon salt
• 1 cup (226 g) unsalted butter, softened
• ⅔ cup (133 g) granulated sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract

For the coating

• 12 ounces (339 g) dark or semisweet chocolate, coarsely chopped
• ½ teaspoon vegetable oil
• ¼ teaspoon peppermint extract

Instructions

Make the cookies

1. In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.
2. Using a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed. 
3. Divide the dough in half. Working with one half at a time. Place the dough between two pieces of parchment paper and roll it to a ¼ inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. It's okay to stack the slabs of rolled dough. Refrigerate for at least 3 hours or freeze it for 1 hour.
4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. 
5. Working with one disk at a time. Remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets about 1 and ½ inches apart. Gather the scraps of dough, reroll and chill to continue cutting and baking.
6. Bake for 15 to 18 minutes, until the cookies feel firm to the touch. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the coating

1. Combine the chocolate, oil, and extract in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth.
2. Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment-lined baking sheet. Refrigerate the cookies until set, about 10 minutes. Cookies are best when served cold.

Notes

Adapted from Dorie's Cookies

Make ahead tip

1. The dough can be rolled out and kept in the refrigerator for up to 3 days or frozen for up to 2 months. Cut and bake as directed, even straight from the freezer.
2. Baked (uncoated or coated) cookies will keep for up to 7 days in an airtight container stored in the refrigerator or up to 2 months in the freezer. 

Beurre and Sel Jammers

 Found on this website - by Dorie Greenspan

But I printed it out and first year we made was 2019

November 13, 2012

Ingredients

Makes about 34 Servings

Cookie Dough

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/4 cup powdered sugar, sifted

1/2 teaspoon fine sea salt

2 large egg yolks, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

Streusel and Assembly

3/4 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon fine sea salt

5 1/2 tablespoons chilled unsalted butter, cut into small pieces

1/4 teaspoon vanilla extract

3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry

Special equipment

A 2-inch cookie cutter; 3 standard 12-cup muffin tins

Preparation

Cookie Dough

Step 1

Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.

Step 2

Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches thick. Freeze dough in paper until firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen.

Streusel

Step 3

Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.

Assembly

Step 4

Arrange a rack in middle of oven; preheat to 350°.

Step 5

Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 34 rounds. Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days.

Step 6

Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.

Step 7

Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature .

Candied Ginger-and-Orange Icebox Cookies

Made by Ose - 2019

Source: Better Homes and Gardens

prep:30 mins  

chill:4 hrs 

bake:8 mins at 350° per batch

Yield:about 70 cookies

Ingredients

Ingredient Checklist

• ½ cup butter, softened
• ¾ cup granulated sugar
• 1 ½ teaspoons baking powder
• ⅛ teaspoon salt
• 1 egg
• 2 cups all-purpose flour
• ⅓ cup finely chopped crystallized ginger
• 4 teaspoons finely shredded orange peel
• ¾ cup coarse white decorating sugar

Directions

Instructions Checklist

• Step 1

  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, crystallized ginger, and orange peel (mixture will be crumbly). Use your hands to knead the mixture until it comes together.

Instructions Checklist

• Step 2

  Divide dough into three portions. Shape each portion into about a 7-inch roll. Spread decorating sugar on waxed paper. Roll rolls in decorating sugar to coat. Wrap rolls in plastic wrap or waxed paper. Chill about 4 hours or until dough is firm enough to slice.

• Step 3

  Preheat oven to 350°F. Lightly grease cookie sheets. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheets. Sprinkle each slice with some of the remaining decorating sugar.

• Step 4

  Bake for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire racks; cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Per Serving:

46 calories; total fat 1g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 6mg; sodium 25mg; potassium 19mg; carbohydrates 8g; fiber 0g; sugar 4g; protein 0g; trans fatty acid 0g; vitamin a 49IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.

Peanut Butter Brownie Pillow Cookies

https://inspiredbycharm.com/peanut-butter-brownie-pillow-cookies/
Cari started this dough, but didn't get to finish it before she burned out
She asked me to finish for her. Delicious cookies, a bit of work.
							REFRIGERATE
PREP:	lots - 3-5 hours min			Cook time:	10 to 12
Temp:	350F			Makes:	4 dozen
Brownie Batter:					Peanut butter cookie dough:
4	oz.	Baker's unsweetened chocolate			1	cup	unsalted butter softened
0.75	cup	unsalted butter			1	cup	sugar
1	cup	sugar			0.75	cup	creamy peanut butter
1	cup	brown sugar packed			2	lg	eggs
2	lg	eggs			2	tsp	vanilla
1	tsp	vanilla			3	cup	all purpose flour
1	cup	all-purpose flour			1	tsp	baking soda
					2	tsp	hot water
					1	tsp	salt
Brownie Dough Prep Steps:
1	Add chocolate and butter to large microwave-safe bowl.
2	microwave on high for 2 to 3 minutes, stir every 30 seconds until melted and smooth
3	stir in the sugars
4	Add the eggs and vanilla and mix until smooth
5	Add flour, stir to combine
6	REFRIGERATE brownie batter 4-5 hours or overnight - until firm
Peanut Butter Dough prep steps:
7	cream together butter, sugar and brown sugar
8	beat in peanut butter
9	beat in eggs, one at a time
10	stir in vanilla
11	dissolve baking soda in hot water. Add to the batter
12	add salt to batter
13	Add flour, stir to combine
14	REFRIGERATE peanut butter batter 1-2 hours or overnight.
Bake Steps:
15	Heat the oven to 350°F
16	line a baking sheet with parchment paper.
17	remove both doughs from refrigerator
18	form brownie batter into 3/4-inch balls
19	make peanut butter dough into roughly 1 to 1-1/2 inch balls
20	flatten peanut butter balls out, then wrap around brownie balls, covering completely
21	place on parchment covered cookies sheets
22	flatten slightly
23	optional: make criss cross pattern with fork
24	bake 10 to 12 minutes, until edges just start to brown
25	cool on baking rack, store in airtight container

Cardamom Lingonberry Thumbprint Cookies

Cari made these 2019
					REFRIGERATE
PREP:		90 minutes		Cook time:	10 + 10 minutes
Temp:		325 F		Makes:
Ingredients:
0.5	cup	sugar
0.5	tsp	salt
0.75	cup	almond meal
1.5	cup	unsalted butter softened
2	tsp	vanilla extract
2	tsp	ground cardamon
3	cup	flour
0.5	cup	coarse sugar (turbinado or demerara)
0.5	cup	lingonberry jam
		powdered sugar, for dusting (optional)
PREP Steps
1	line a baking sheet with parchment paper.
Dough Steps:
2	cream together butter and sugar
3	add in salt, extract, caramon and ground almonds
4	Mix in the flour until well combined
5	Let rest in refrigerator for 1 hour (do not skip)
6	Heat the oven to 325°F
7	Scoop generous tablespoon of dough and roll into balls
8	roll in coarse sugar, then place on sheet
9	Press thumb in center creating depression
Bake Steps:
10	Bake for 10 minutes
11	remove from oven, use wood spoopn back to redefine depression
12	fill with 1/2 teaspoon of jam
13	return to over an bake for additional 10 to 12 minutes
14	transfer to rack, cool completely
Finishing Steps:
15	once cooled, dust lightly with powdered sugar (optional)

Salted Caramel Shortbread Cookies

https://inspiredbycharm.com/salted-caramel-shortbread-cookies
Cari decided to make these - Zander helped with unwrapping the caramels
We determined when putting in storage containers make sure to use parchment paper between layers
PREP:	15 minutes			Cook time:	12 to 14 minutes
Temp:	350F			Makes:
Cookie Ingredients:					Topping Ingredients:
1.5	cup	unsalted butter softened			2	13oz. Bag	caramels unwrapped
0.75	cup	sugar			4	Tbsp	milk
1	tsp	vanilla			6	oz.	semi-sweet chocolate chopped
3.5	cup	flour - all-purpose			1	Tbsp	butter
					3	tsp	flake sea salt
PREP Steps
1	Heat the oven to 350°F
2	line a baking sheet with parchment paper.
Dough Steps:
3	In a large bowl with your electric mixer on high, beat the butter until creamy.
4	Then beat in the sugar and vanilla.
5	Turn the mixer to low and beat in the flour until just incorporated
6	Divide the dough into two parts
7	Place one half of the dough between two sheets of wax paper and roll it until it’s 1/4-inch thick.
8	Then use a 2 1/2-inch-diameter round cookie cutter to cut the dough.
9	Place the cut-outs on an ungreased cookie sheet.
	Repeat this process with the remaining half of the dough
tip	You can reform excess dough, roll it out, and cut it again until all the dough is used.)
Bake Steps:
10	Bake the cookies for 12 to 14 minutes or until set and just barely starting to brown.
11	Transfer them to a cooling rack to cool completely.
Finishing Steps:
	While the cookies cool:
12	In a microwave safe bowl, melt the unwrapped caramels and milk on high for 2-3 minutes,
	stirring every 30 seconds until the caramels are melted and the mixture is smooth.
13	Add 1-2 teaspoons of the caramel mixture to each cookie.
14	Then sprinkle the cookies with flake sea salt.
tip	it helps to work with an assistant - one to caramel, one to salt
15	In another microwave safe bowl, melt chocolate and butter on high for 1-2 minutes until smooth.
16	Stir every 30 seconds.
17	Drizzle the melted chocolate mixture over the cookies.
18	Let the cookies cool until the chocolate sets.
19	Store the cookies in an airtight container.