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Caramel Apple Thumbprints
Source of Recipe
RC
For the cookies:
2/3 cup light brown sugar, firmly packed
2 sticks butter, softened
2 egg yolks
1 teaspoon vanilla extract
2 cup all-purpose flour
1/2 teaspoon salt
For the filling:
3 apples (about 2 pounds), peeled, cored, diced small
1/4 cup packed light-brown sugar
1 teaspoon butter
1/4 cup apple juice
3T caramel ice cream topping
Preheat oven to 375º. Cream together brown sugar and butter. Add egg yolks and vanilla, mix well. Stir in flour and salt. Roll into 1 inch balls. Place on ungreased baking sheets 1" apart.
Bake in 375º degree oven for 5 minutes. Remove from oven. Quickly indent each cookie center with thumb. Bake 8 minutes longer. Cool completely.
For Filling:
Combine apples, brown sugar, butter, and apple juice in a medium saucepan. Bring to a boil over high heat, stirring frequently. Lower heat to medium; cook for another 2 to 3 minutes or until all liquid is absorbed. Remove from heat. Stir in 3T caramel ice cream topping. Cool. Fill each cooled cookie with 1t filling.
Makes about 2 dozen.
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