Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

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.