Tuesday, November 15, 2011

Caramel Stuffed Apple Cider Cookies

While perusing Pinterest (of course) I saw these yummy cookies from The Cooking Photographer and had to give them a try. They are fantastic! I also found they were much better if you microwaved them for a few seconds to soften the caramel before eating. Please be careful not to overheat them in them in the microwave so you do not burn your mouth! Below you will find Laura's recipe with my my comments in italics and in green.

Caramel Stuffed Apple Cider Cookies
 (Recipe from The Cooking Photographer)

- 1 cup unsalted butter, nearly melted
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 1 (14 ounce) bag Kraft Caramels

1. Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time. (I used a cookie sheet that had a rim but made sure to keep the dough far enough away from the edges.)

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets. (I found that my cookie scoop made them what is probably the correct size but my smaller cookies tasted the best, make certain that you do NOT round off your cookie scoop.)

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Makes 51 cookies (or how many caramels you have)

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