1 cup of softened butter at room temperature
1 cup (well-packed) of confectioner's sugar
3/4 cup of caramel syrup
1 large egg, slightly beaten
5 cups of all-purpose flour
1/2 teaspoon of salt
1 1/2 teaspoons of active dry yeast
2 tablespoons of ground ginger
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of whole cloves
1/2 teaspoon of grated nutmeg
1 cup of softened butter at room temperature
1 cup (well-packed) of confectioner's sugar
3/4 cup of caramel syrup
1 large egg, slightly beaten
5 cups of all-purpose flour
1/2 teaspoon of salt
1 1/2 teaspoons of active dry yeast
2 tablespoons of ground ginger
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of whole cloves
1/2 teaspoon of grated nutmeg
Mix the butter, sugar, and caramel syrup in a large bowl
Add the egg and mix well
In another container, combine the remaining ingredients
Add this mixture to the creamed butter and mix thoroughly
Shape into a ball and wrap tightly in aluminum foil or plastic wrap
Refrigerate for at least 3 hours until firm
Bake in a moderate oven (350°F) for 15 minutes
Let cool completely before decorating with glaze, if desired
To make the glaze, beat the confectioner's sugar with egg whites and food coloring to achieve the desired color
Dip the cooled biscuits into the glaze and decorate as desired
Repeat with the remaining dough, making a total of 130 biscuit-like treats
Total calories (without glaze): 5,500.
