Caramel Ginger Crunchies

If you are a routine visitor to my blog, then you will more than likely have figured out that I love ginger in any way shape or form. Caramel is next on the list of yummy flavors I love. These caramel ginger crunchies have both! Ground ginger and crystallized ginger pervade these sandy, but somewhat  chewy cookies topped with a caramel candies which melt into a chewy delight. Eaten plain or  crumbled over creamy vanilla, caramel or cinnamon ice cream. For the caramel, I used a wrapped hard caramel, but next time will try a wrapped creamy caramel.

Caramel Ginger Crunchies

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

2 teaspoons ground ginger

1 cup sugar

8 ounces cold, unsalted butter, chopped

1 egg

2  teaspoons honey

3 tablespoon chopped crystallized ginger

45 wrapped hard caramels or if you prefer, 45 wrapped soft caramels

1. Preheat oven to 325°. Grease cookie sheets; line with parchment paper. Combine dry ingredients in a food processor; pulse to mix. Add cold butter, pulse until mixture is crumbly. Add egg, honey and crystallized ginger. Pulse until mixture comes together. 
2. Turn out onto lightly floured surface. Knead until smooth. Roll rounded teaspoons of dough into balls; flatten slightly. Place about 1-1/2 inches apart on  the cookie sheets. Mixture will spread while cooking.
3. Bake 13 minutes. Place one hard caramel on top of each cookie. Bake an additional 7 minutes or until caramel begins to melt. If using soft caramels, bake 17 minutes, reduce second baking time to 3-4 minutes or until caramels begin to melt.  Makes 45 cookies.

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