Caramel Apple Cookies
Submitted by weebles
Caramel apple cookies are buttery shortbread balls on toothpick sticks, dipped in melted caramel with apple juice concentrate, and pressed into chopped walnuts. Miniature caramel apple treats.
YIELD
36 servingsPREP
20 minCOOK
20 minREADY
40 minThese cookies are tiny caramel apples in disguise. Buttery shortbread balls baked with toothpick sticks inserted, then dipped in a gooey caramel sauce spiked with apple juice concentrate and rolled in finely chopped walnuts. They look like miniature caramel apples and taste like fall on a stick.
The cookie base is a simple shortbread: powdered sugar, butter, flour, salt, and a tablespoon of apple juice concentrate for a subtle fruit flavor baked right into the dough. Shape into ¾-inch balls and bake until the edges turn light golden. The toothpick goes in immediately after baking while the cookies are still warm and soft.
The caramel coating is 30 unwrapped caramels melted with apple juice concentrate and water. The apple juice does double duty, flavoring the caramel and thinning it enough to coat smoothly. Keep it over low heat while dipping. If it thickens too much, stir in water ¼ teaspoon at a time.
Spoon the caramel over each cookie, let the excess drip off, then press the bottom into finely chopped walnuts. The nuts stick to the warm caramel and add a crunchy base.
Chef Tips
- Use flat toothpicks, not round ones. They’re sturdier and sit better on a plate.
- Work quickly when dipping. The caramel sets fast once off the heat.
- Line the cooling sheet with waxed paper. Caramel sticks to everything else.
- Let the caramel set completely before serving or stacking. Rushing means stuck-together cookies.
Variations
- Peanut coated: Roll in finely chopped peanuts instead of walnuts for a caramel apple-peanut combo.
- Chocolate drizzle: After the caramel sets, drizzle with melted chocolate for a chocolate-caramel apple cookie.
- Lollipop sticks: Use craft lollipop sticks instead of toothpicks and wrap in cellophane for party favors or gifts.
Ingredients
Directions
Heat oven to 350℉ (180℃).
In large bowl, beat confectioners sugar, margarine and 1 tablespoon of apple juice concentrate until light and fluffy.
Light spoon flour into measuring cup; level off.
Add flour and salt; mix well.
Shape dough into ¾ inch balls.
Place 1-inch apart on ungreased cookie sheets.
Bake at 350℉ (180℃) for 12 to 17 minutes or until edges are light golden brown.
Immediately insert toothpick in center of each cookie.
Cool completely on wire racks.
Line cookie sheet with waxed paper.
In heavy 1-quart suacepan over low heat, melt caramels with 2 tablespoons of apple juice concentrate and water, stirring frequently until caramels are melted and mixture is smooth (see bottom for microwave directions).
Place walnuts on plate.
Spoon caramel mixture over each cookie, letting excess drip off.
Press bottom of cookie in walnuts.
Place on waxed paper-lined cookie sheet.
If caramel mixture becomes too thick, stir in additional water ¼ teaspoon at a time.
Makes 3 dozen cookies TIP: To melt caramel mixture in microwave, in 4-cup microwave-safe measuring cup, combine caramels, apple juice and water. Microwave on HIGH for 3 to 4 minutes or until caramels are melted, stirring every minute.
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