Thursday, October 6, 2011

Caramel Stuffed Apple Cider Cookies

Remember yesterday's mouth watering apple cider caramels? Well you're going to need a batch for today's recipe!
Caramel Stuffed Apple Cider Cookies
(Adapted from Scrambled Henfruit)

1/2 Cup Butter, softened
1/2 Cup Sugar
1/4 Teaspoon Salt
5 packets of Alpine Spiced Cider Instant Original Drink Mix (look for it with the hot cocoa mixes)
1 Egg
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Teaspoon Ground Cinnamon
1.5 Cups Flour
24 Apple Cider Caramels, you can also use plain Kraft Caramels if you would prefer.

Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper. Don't skip this step please! You want the parchment paper.
In a small bowl, whisk together the flour, baking soda, baking powder and cinnamon.
In your mixer, beat butter, sugar, salt, and the 5 packages of apple cider mix.  Beat until light and fluffy.
Add in egg.
Add in vanilla.
Gradually add flour mixture.  Mix until just combined.
Refrigerate dough for about an hour.  Don't skip this step. The dough will be messy to work with otherwise.
Once cooled, form dough into 1 inch balls. Flatten the ball slightly in your hand.  Place a caramel in the center of the flattened dough and wrap dough around it completely.
Place balls 2 inches apart on the cookie sheets.  Bake for 12-14 minutes, until very very lightly browned.
Slide the parchment paper onto a cooling rack. Allow them to cool about 10 minutes, then gently twist off parchment and flip over to finish cooling.
Maybe its just me, but about half of my cookies burst open and did not look pretty. I'll tell you what, pretty ain't everything honey. Those ugly burst open cookies still tasted amazing.  So don't get discouraged if you end up with fugly cookies. Just sit back and enjoy.
Yield: 24 cookies

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