Caramel Stuffed Spice Cookies

Ingredients:

• 1 bag of caramels (14oz)
• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon 
• 3 cups al purpose flour

Instructions: 

Preheat oven 350º. Line cookie sheets with parchment paper. 

In a small bowl whisk together the flour, baking soda, baking powder, nutmeg, cloves, ginger, and cinnamon. 

In a separate bowl, with an electric mixer, cream butter, sugar, and salt. Beat in eggs one at a time and then add the vanilla extract. Gradually add in the flour mixture. 

Refrigerate for an hour for easy handling. (You can skip this step if needed) 

Unwrap caramels, scoop out two cookie dough balls about the size of a walnut. Flatten the balls of cookie dough onto both sides of the caramel, making sure the caramel is enclosed completely. 

Place on parchment cookie sheets about 2 inches apart, and bake for 12 to 14 minutes or until edges are lightly browned.