Friday, January 4, 2013

Apple Cider Caramel Cookies

As if these pictures weren't self explanatory let me say that out of the three new cookies I tired this year, I defiantly saved the best for last. They taste just like a caramel apple. I've made 3 carmel apple cookies before, one was with the Jiffy apple muffin mix, there was the Carmel Apple Surprise Cookies, and these. I think that these may be my favorite. I'd never herd of Alpine instant cider before, maybe because up north, at least in Chicago, fall is all about fresh cider. However, after tasting these cookies, it might be something to try.
On my first attempt at putting the carmel in the dough, I put the dough on the cookie sheet and put the carmel on top and tried to fold the dough over but that was way too messy. The best way is to scoop the dough with a tablespoon, but the dough in one hand, and with the other put the carmel in the middle and in your hands seal the caramel with the dough so that its completely covered and then put it on the cookie sheet. It makes more sense when you're making them.
I don't know if this will be a Christmas cookie regular for me but it defiantly will be a new go-to fall cookie.
Recipe from The Six Sisters

Apple Cider Caramel Cookies

1 cup unsalted butter, nearly melted
1 cup sugar
1/2 teaspoon salt
1 7.4 ounce box Alpine Spiced Apple Cider Instant Original Drink Mix, (not sugar free)
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder 
3 cups flour
1 14 ounce bag Kraft Caramels

Preheat oven to 350 degrees F.
Line cookie sheets with parchment paper.
In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy.
Beat in eggs and vanilla, then mix in the baking soda and baking powder.
Add flour and mix until just combined.
With a standard cookie scoop, scoop the dough scrapping off the excess as you go up the bowl.
Flatten the dough slightly in your hand and place caramel in the center.
Work the dough amount the caramel sealing well.
Placing the cookies two inches apart on the sheets.
Bake 12-14 minutes or until golden brown around edges.
After baking, carefully slide the parchment with the cookies onto the counter.
Let cool until the are no longer soft but slightly warm.
Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooking rack.

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