caramel stuffed apple cider cookies
(3 RATINGS)
http://scrambledhenfruit.blogspot.com/2010/11/caramel-stuffed-apple-cider-cookies.html Perfect sweet treat for fall/winter
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yield
Ingredients
- - 1 cup softened butter
- - 1 cup granulated sugar
- - 1/2 teaspoon salt
- - 1 box (7.4 oz) alpine spiced apple cider instant original drink mix -not sugar free- all 10 packets (i found this in my grocery store near the hot chocolate mixes.)
- - 2 eggs
- - 1 teaspoon vanilla extract
- - 1 teaspoon baking soda
- - 1/2 teaspoon baking powder
- - 1 teaspoon ground cinnamon
- - 3 cups all purpose flour
- - 1 bag kraft caramels (14 oz)
How To Make caramel stuffed apple cider cookies
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Step 1Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
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Step 2In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
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Step 3With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
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Step 4Beat in eggs, one at a time. Add vanilla and mix well.
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Step 5Gradually add flour mixture to butter/egg mixture. Mix until just combined.
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Step 6Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
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Step 7When you are ready to bake, unwrap your caramels.
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Step 8Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
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Step 9Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
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Step 10Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
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Step 11Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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