I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it with royal icing. I was wondering if I made a chewy caramel recipe, but spread it thin, freeze it, then cut with a round cutter, would that work? I've never frozen caramel before, so I don't know if it would have any adverse effects.  
Make the caramel disk from sugar poured onto silicon paper or a silpat mat and cut with a round cutter while still warm before it sets 