Apples, caramel, pumpkin, white chocolate, yummy soup, cranberries… all things Fall, dancing in my head! The Fall season, is my favorite time of the year. The problem: Fall doesn’t exist here where we live, we only get Winter and Summer. The solution: I try to fill our home with all things Fall around this time of the year, since nature doesn’t provide its beautiful reds, browns and golden leaves in our neck of the woods.
Over the summer, my husband made a big batch of Orange Spice Tea powder or Russian Tea. We had enough for at least a 100 cups that we probably would never drink. It got me thinking about other ways to use it and immediately images of cookies with caramel popped in my head. This recipe was featured in the Celebrate Fall Issue!
Orange Spice Caramel Filled Cookies
1. Mix flour, baking soda, cinnamon and Orange spice tea
2. Cream butter, sugar and salt. Add eggs and vanilla.
3. Mix flour mixture with egg mixture, slowly adding.
4. Scoop a spoonful of mixture onto a foil lined pan.
5. Place caramel inside ball of dough.
Bake at 350 for 12-15 minutes or until light brown around edges. Let them slightly cool and enjoy the gooey caramel inside. If you choose to eat them later place cookie over hot drink to soften caramel again.
Note: Caramel doesn’t do well when it’s over cooked so make sure you keep your eyes on these cookies.
This recipe was inspired by the Scrambled Henfruit.