Ingredients
2cupsflour
1½tspground ginger
1tspcinnamon
2tspbaking soda
¼tspsalt
½cupshortening
¼cupbutter
1cupsugar
¼cupmolasses
1egg
24soft caramels,such as Werthers
⅓cupbrown sugar
⅓cupwhite sugar
Preparation
Combine the flour, ginger, cinnamon, baking soda, and salt in a small bowl. Mix with a whisk, then set aside.
With a mixer on medium speed, cream the shortening, butter, and sugar until fluffy.
Add in the molasses and egg.
With mixer on low, add in the flour mixture until completely combined.
Preheat the oven to 350 degrees F.
Combine the white and brown sugar in a small bowl. Set aside.
Unwrap each caramel, then shape it into a small, flat circle.
Wrap 2 tablespoons of cookie dough around the caramel, then roll into a ball.
Roll the ball in the sugar mixture.
Place the balls about 1½-inch apart on a parchment-lined pan.
Bake for 9 minutes or until the edges are slightly browned.
Cool for 5 minutes on the pan, then move the cookies to a wire rack to cool completely.
Serve, and enjoy!
