Monday, 18 February 2013

Apple-Caramel Cookies

I am trying hard to start and be successful on the 'blog' thing and the person who created this cookie
(Apple-Caramel cookie) I learn has 'left' the blogging thing.  Of course, she was very successful.
Just look at her pics, food, and blog.

I am unsure how I came across this recipe.
My family is glad that I did.
The scent when baking these is out of this world.  This has a real 'fall' taste to it.
Apples and caramel.  You can not go wrong. 
Usually for something to be this good, there has to be chocolate.  Not this time.
I will make these again because these have become a family favourite.

*For storage, best to keep in an air-tight container.
I found them to be a bit hard (like a biscotti) when left out for too long.  If that happens, reheat in the microwave for 11-seconds.

*Also, I cut the caramels in half.  Don't do this.
Use the entire caramel, as it states to do in the recipe.

Apple-Caramel Cookies

1 cup butter, nearly melted
1 cup granulated sugar
1-box (7.4 ounces/all the packages in the box--10) Lynch Apple Cider Instant Mix
(do NOT use Sugar-Free)
2 large eggs
1 tsp pure vanilla extract
1 tsp baking soda
1/2 tsp baking powder
3 cups all-purpose flour
1-pkg (14-ounces) caramels

*Preheat oven to 350F.
Line baking sheets/pans with parchment paper.
(I usually use Sil-Pat but the recipe specified for parchment paper, so this is what I used).
*Beat together butter, sugar, and apple-cider mix until smooth and fluffy.
*Add eggs and vanilla extract; mix.
*Mix together the baking soda, and baking powder.
*Add in the flour until all is combined.  Do Not Over-Mix.
**Using either an ice-cream scooper or a Tablespoon, scoop the dough and flatten the dough slightly in your hand.
**Place the caramel in the center.
**Work the dough around the caramel.  (Make sure there are no holes).
*Place the cookie balls 2-inches apart on the baking sheet/pan.   (They do spread).
**Bake for approx. 15-minutes or until golden-brown around the edges. 
(Depending on their size, they may need a bit more baking, Watch Carefully).

**Once baking sheet/pan is removed from oven, carefully slide the parchment paper with the cookies onto the counter.
**Let cool; until they are no longer soft but still slightly warm.
**Twist gently to remove.
**Cool the rest Upside-Down on the parchment paper or wire-racks.

***Please Note:   I always use Salted Butter and then omit the salt requested in recipes.
You should do what you feel is best.


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