Thursday, March 1, 2012

Caramel Apple Cider Cookies

Just a little apple treat... to make on this wonderful day for your friends and family!

Caramel Apple Cider Cookies
adapted by me: Tina Hudgens
but found at Scrambled Hen Fruit, originally created by The Cooking Photographer

1 cup softened butter
1 cup granulated sugar
1/2 tsp salt
1 box = 10 pkgs (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix (not sugar free)
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
3 cups all purpose flour
2 firm apples, peeled and diced
1 bag Kraft Caramels (14 oz)

Preheat oven to 350. Line cookie sheets with parchment. In a small bowl whisk together flour, baking soda, baking powder and cinnamon. With your mixer cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Add in diced apples and mix until just combined. Refrigerate for about an hour.

When set, scoop out cookie dough ball about a tablespoonful. I use a cookie scoop. Flatten 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.

Bake 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.)


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