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Caramel Apple Cookies


Ingredients

¾ cup confectioners’ sugar

¾ cup confectioners’ sugar

⅔ cup butter, softened

⅔ cup butter, softened

3 tablespoons frozen apple juice concentrate, thawed, divided

3 tablespoons frozen apple juice concentrate, thawed, divided

1 ½ cups all-purpose flour

1 ½ cups all-purpose flour

¼ teaspoon salt

¼ teaspoon salt

flat toothpicks

flat toothpicks

30 individually wrapped caramels, unwrapped

30 individually wrapped caramels, unwrapped

2 tablespoons water

2 tablespoons water

¾ cup finely chopped walnuts (Optional)

¾ cup finely chopped walnuts (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Preheat oven to 350 degrees F (175 degrees C).

Beat confectioners’ sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.

Beat confectioners’ sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.

Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.

Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.

Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.

Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.

Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.

Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.

Cook’s Note:

If caramel mixture becomes too thick, stir in more water 1/4 teaspoon at a time.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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