Our easy shortcut caramel icing uses ice cream topping for these delicious cookies bursting with flavor.
In an extra-large skillet heat granulated sugar over medium-high until sugar starts to melt. Reduce heat to medium-low. Stir unmelted sugar into melted sugar. When all sugar is melted and amber-colored, pour onto a baking sheet lined with parchment; cool. Break sugar into pieces. Place sugar shards into a food processor. Process until fine.
Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add caramelized sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Force unchilled dough through a cookie press onto ungreased cookie sheets. Bake about 6 minutes or until edges are firm. Remove; cool on wire racks. Drizzle cooled cookies with Caramel Drizzle. Allow to stand until set.
In a small bowl stir together 1 cup powdered sugar, 2 tablespoons caramel ice cream topping, and 2 to 3 tablespoons milk until smooth and of drizzling consistency. Makes 1/2 cup.
If you don't have a cookie press, shape dough into 1 1/4-inch balls. Arrange 1 inch apart on ungreased cookie sheets. Flatten slightly. Bake, cool, and drizzle with icing as directed. Makes 64.