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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CARAMEL APPLE COOKIES Recipe

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This recipe for CARAMEL APPLE COOKIES is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ CUP POWDERED SUGAR
⅔ CUP MARGARINE OR BUTTER, SOFTENED
1 TBSP. FROZEN APPLE JUICE CONCENTRATE, THAWED
1½ CUPS ALL PURPOSE FLOUR (INCREASE BY 1 TBSP FOR ALTITUDE OVER 4500')
¼ TSP. SALT
36 FLAT TOOTHPICKS
30 CARAMELS
2 TBSP. APPLE JUICE CONCENTRATE
2 TBSP. WATER
¾ CUP FINELY CHOPPED WALNUTS OR PECANS
Directions:
Directions:
HEAT OVEN TO 350º. IN LARGE BOWL, BEAT POWDERED SUGAR, MARGARINE AND 1 TBSP. APPLE JUICE CONCENTRATE UNTIL LIGHT AND FLUFFY. LIGHTLY SPOON FLOUR INTO MEASURING CUP AND LEVEL OFF. ADD FLOUR AND SALT; MIX WELL. SHAPE DOUGH INTO ¾" BALLS. PLACE 1" APART ON UNGREASED COOKIE SHEET.

BAKE AT 350º FOR 12 TO 17 MINUTES OR UNTIL EDGES ARE LIGHT GOLDEN BROWN. IMMEDIATELY INSERT TOOTHPICK IN TOP OF COOKIE. COOL COMPLETELY ON WIRE RACK.

LINE COOKIE SHEET WITH WAXED PAPER. IN DOUBLE BOILER, MELT CARAMELS WITH JUICE AND WATER UNTIL SMOOTH. PLACE WALNUTS ON PLATE. SPOON CARAMEL MIXTURE OVER EACH COOKIE, LETTING EXCESS DRIP OFF. PRESS BOTTOM OF COOKIE IN NUTS. PLACE ON WAXED PAPER-LINED COOKIE SHEET. IF CARAMEL MIXTURE BECOMES TOO THICK, STIR IN ADDITIONAL WATER ¼ TSP. AT A TIME.

 

 

 

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