Thursday, November 21, 2013


~ Parents magazine - September 2012

2 sticks butter, softened
1 c. sugar
1/2 c. packed brown sugar
2 eggs
2 t. vanilla
2 2/3 c. flour
1 c. graham cracker crumbs
2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1 small apple, peeled, cored, and finely chopped (3/4 c.)
1 C. chewy caramel candies
3 T. whipping cream

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 

In a bowl, beat butter on medium to high speed for 30 seconds. Beat in sugars until fluffy. Add eggs and vanilla.

In a medium bowl, stir together flour, crumbs, baking powder, salt, and cinnamon. Add to butter mixture and beat until combined. Stir in apple.

Shape dough into 1 1/4-inch balls. Arrange balls 2 inches apart on cookie sheets. Bake for 12 minutes or until edges are lightly browned. Remove and cool on wire racks.

In a bowl, mix caramels and cream. Microwave on high for 30 to 60 seconds or until nearly melted, stirring once. Stir until smooth. Drizzle over cookies; serve when hardened.  Makes four dozen cookies.

Notes: These are yummy!  I don't use parchment paper, but have made the cookies on both greased and ungreased cookie sheets without any problem.  The other change I make is to heat my caramels and whipping cream on the stove, rather in the microwave.  We make 2/3 of the caramel sauce, otherwise we end up with a bunch of extra.

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