1 roll (16-1/2 ounces) refrigerated sugar cookie dough
1/4 cup all-purpose flour
1 cup hazelnuts, finely chopped (can substitute other nuts)
24 milk caramel candies, cut in half
1 cup semi-sweet chocolate chips, melted
Coarse sea salt (optional)
1. Heat oven to 350°F.
2. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour and 1/2 cup chopped hazelnuts until well blended.
3. Shape dough into 3/4-inch balls; press caramel into center and wrap dough around candy. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
4. Fill zip-top bag with melted chocolate and snip 1/8-inch opening in corner. Drizzle chocolate onto each cookie, sprinkle with remaining nuts and lightly sprinkle with sea salt (if desired).
Submitted by Caroline Moon