finely chopped unpeeled apple
brown sugar, firmly packed
(14 oz) caramels
green tooth picks
1In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set.
Yield: about 3 dozen.