8 cups butter or margarine
2 tablespoons all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3 eggs, beaten
1 1/2 teaspoons vanilla extract
2 1/2 teaspoons caramel extract
1 tablespoon milk
1 (12 ounce) package Cheddar cheese, shredded
Place butter or margarine in a microwave oven dish (or in microwave oven over high heat), microwave on high (15 to 30 percent) intensity for 3 minutes) or until cookie dough is crisp and light. Remove from heat and set aside.
In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, eggs, vanilla and caramel extract. Stir into the dough mixture. Roll dough into 1 inch balls and wrap in waxed paper. roll the balls in remaining cinnamon sugar and dust them with the remaining 1/2 teaspoon baking powder. Place cookies on waxed paper lined baking sheets and fasten with non-stick cooking spray.
Heat the butter and brown sugar in microwave oven 5 to 10 minutes, stirring frequently until sugar is dissolved. Remove skin from fresh crystals of cocoa and crush with two forks.
Return to microwave oven and microwave 3 minutes, stirring occasionally, until mixture thickens and was smooth. Immediately press onto the baking sheet with kitchen tweezers. Cool slightly on baking sheet before removing to wire rack.
Dress cookies in milk chocolate glaze until completely cooled. Refrigerate for at least 3 hours, allowing cookies to sets before serving.
⭐ ⭐ ⭐ ⭐