Caramel Apple Cookies
Source of Recipe
Internet
List of Ingredients
Makes 32 cookies
1/2 cup unsalted butter, softened
1/3 cup firmly packed brown sugar
Pinch salt
1/2 teaspoon vanilla extract
1 1/3 cups flour
Toothpicks
30 light caramels
1 5-ounce can evaporated milk
1 cup finely chopped, toasted walnuts
Miniature muffin papers (optional)
Recipe
Preheat oven to 350 degrees. In large mixer bowl, cream butter; gradually add brown sugar and beat until light. Add salt and vanilla and beat. By hand, gradually add flour, stirring until well mixed.
Divide dough into 32 pieces; roll each piece between palms to form ball. Place about 2 inches apart on ungreased baking sheets. Chill 30 minutes.
Bake cookies until lightly browned (12 to 15 minutes). Remove from oven; while cookies are still hot, insert a toothpick in top of each. Cool on wire racks.
In top of double boiler over simmering water, combine caramels and evaporated milk. Cook, stirring, until mixture is smooth. Place walnuts in shallow bowl.
Dip cooled cookies into warm caramel, letting excess drip off. Roll cookies in walnuts and, if desired, set in miniature muffin papers.
Notes: Miniature paper muffin cups make caramel-coated cookies easy to serve and eat. Remove toothpicks before serving to younger children.
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