Ingredients
1 cup crushed werther's caramel hard candies
2 cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/2 cup crisco shortening
1 stalk (1/2 c) unsalted butter, softenend
1/2 cup sugar
1/2 cup light brown sugar packed
1 egg
1 teaspoon vanilla
1 1/2-2 Tablespoon instant coffee granules
4 teaspoon water
CHOCOLATE DRIZZLE
2 cup (1 pkg) semi sweet chocolate chips
2 Tablespoon shortening or butter
Directions
Preheat oven to 375F. In a bowl, add all your dry ingredients and sift or mix well.
In your mixer bowl or bowl using hand mixer, beat your sugars and butter and shortening till light and fluffy. Turn off mixer. In a mini bowl, disolve the instant coffee with the water. Add to the cream mixture, add your vanilla, finally your egg.
Slowly add your dry ingredients, till soft dough forms. Turn off mixer. Add your crushed caramels and stir into batter till thoroughy incorporated
Using a small wet cookie scoop (wet - meaning that you dip the scooper in water every 2-3 scoops to ensure easier handling), scoop out dough and bake for 7-8 minutes. Remove from oven, and let the cookies rest on the cookie sheet for a few minutes till able to easily remove without breaking unto the cooling racks.
When all the cookies are on the cooling racks. Place chcolate chips and butter or shortening in a microwave safe bowl. Nuke in 10-15 second increments till very glossy and liquid. Add chocolate mixture into a squeeze bottle and drizzle over cookies. Or, you can use the back of a spoon if desired
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