Caramel Ginger Crunchies

         Once I found these Caramel Ginger Crunchies in the cookbook called Cookies by Pamela Clark, (pg. 80), I knew I had to try them! They were really fun to make and so so delicious! I usually don't like ginger cookies but I love caramel and those two ingrediants were perfect together. It was sweet but with alittle bit of a bite from the ginger and they certainly were chewy! I loved them and so did my family and friends so I hope you like them too! :)

So here's what you'll need:

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

2 teaspoons of ground ginger

1 cup sugar

1 stick cold butter, chopped

1 egg

1 teaspoon honey

3 tablespoons finely chopped candied ginger

45 wrapped hard candies

Here's how you make them:

First, preheat your oven to 325 degrees farenheit. Second, Grease your cooking sheets and cover with parchment paper. Third, sift dry ingrediants together and process with butter until mixture is crumbly. Then add the egg, honey, and ginger; process again until all of the ingrediants come together. Fourth, knead the dough on a floured surface until smooth.

Fifth, roll rounded teaspoons of cookie mixture into balls and flatten slightly. Place the cookie balls about 11/4 inches apart on baking sheets. Sixth, bake cookies for about 13 minutes.

 Place a caramel on top of each hot cookie and bake for another 7 minutes or until caramel begins to melt. When the caramel becomes soft, smooth it over the cookie. Be careful not to burn your fingers in the process! The cookies will be hot!

Cool the cookies on a cookie sheet and enjoy! :)