Caramel Corn Cookies



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Servings: 48
Yield: about 48 cookies
Prep Time: 35 mins
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Ingredients
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    1/2  cup 
    shortening
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    1/4  cup 
    butter, softened
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    1/2  cup 
    granulated sugar
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    1/2  cup 
    packed brown sugar
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    1/2  cup 
    yellow cornmeal
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    1   teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    1   
    egg
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    1/4  cup 
    honey
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    1   tablespoon 
    vanilla
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    1 3/4  cups 
    all-purpose flour
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    1   cup 
    miniature round caramel bits or butterscotch-flavor pieces
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    1/2  cup 
    chopped honey-roasted peanuts
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    Coarse sugar or turbinado sugar

Directions
1.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or lightly grease cookie sheet; set aside.
2.
In a large bowl, combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cornmeal, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, honey, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the caramel bits, and peanuts.
3.
Place coarse sugar in a small bowl. Shape dough into 1-1/4-inch balls. Roll balls in coarse sugar to coat. Place 2 inches apart on the prepared cookie sheet.
4.
Bake in the preheated oven for 8 to 10 minutes or until tops are golden and edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Makes about 48 cookies.
Storage
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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