Caramel Stuffed Apple Cider Cookies
Oct 18, 2012 23:50:56 GMT -5
Post by PrisonerOfHope on Oct 18, 2012 23:50:56 GMT -5
Caramel Stuffed Apple Cider Cookies
Here's what you'll need:
1 cup softened butter
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 14 oz. bag Kraft Caramels
Let's get baking:
In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon.
Using an electric mixer on medium speed, beat butter, sugar, brown sugar, and all ten packs of apple cider mix until fluffy. About three minutes.
Beat eggs, one at a time, and add with the vanilla to the butter mixture.
Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
To make forming your cookie a bit easier, refrigerate for about an hour. This step is not required, but recommended.
When you are ready to bake, unwrap your caramels.
Preheat your oven to 350 degrees F. Line your cookie sheets with parchment paper (not waxed paper!).
Begin by rolling about 1 1/2 tablespoons of dough into a ball. I found that a little more dough is better than less as the caramel will seep out the sides during baking.
Then, flatten the ball of dough slightly in the palm of your hand.
Press the caramel into the center of your dough and seal the dough around it, covering it completely. Place two inches apart on parchment-covered cookie sheets.
Bake 12-14 minutes, or until very lightly browned around the edges. (As I learned, these are easy to overbake, and the caramel will burn on the bottom. As soon as you notice the cookies are starting to lightly brown, remove them from the oven.
Once the cookies are done, slide the parchment off the baking sheet right 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 them off the parchment and allow to finish cooling upside down.
Here's what you'll need:
1 cup softened butter
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 14 oz. bag Kraft Caramels
Let's get baking:
In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon.
Using an electric mixer on medium speed, beat butter, sugar, brown sugar, and all ten packs of apple cider mix until fluffy. About three minutes.
Beat eggs, one at a time, and add with the vanilla to the butter mixture.
Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
To make forming your cookie a bit easier, refrigerate for about an hour. This step is not required, but recommended.
When you are ready to bake, unwrap your caramels.
Preheat your oven to 350 degrees F. Line your cookie sheets with parchment paper (not waxed paper!).
Begin by rolling about 1 1/2 tablespoons of dough into a ball. I found that a little more dough is better than less as the caramel will seep out the sides during baking.
Then, flatten the ball of dough slightly in the palm of your hand.
Press the caramel into the center of your dough and seal the dough around it, covering it completely. Place two inches apart on parchment-covered cookie sheets.
Bake 12-14 minutes, or until very lightly browned around the edges. (As I learned, these are easy to overbake, and the caramel will burn on the bottom. As soon as you notice the cookies are starting to lightly brown, remove them from the oven.
Once the cookies are done, slide the parchment off the baking sheet right 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 them off the parchment and allow to finish cooling upside down.
