Carmelapplecidercookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat confectioners' sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
• Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
• Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
• Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.

Steps:

• In a medium pot, combine the caramels and heavy cream. Heat over medium low, stirring, until the caramels are melted and the mixture is smooth, about 7 minutes. Stir in the miso and remove from the heat. Let cool for a few minutes, so the caramel can thicken slightly.
• Arrange half of the crackers salty-side down on a baking sheet lined with parchment and dollop on about 1 teaspoon caramel per cracker (or as much as will fit without spilling over the edges...but it's ok if it spills off a little). Top each with another cracker salty-side up. Refrigerate for 30 minutes.
• In a double boiler or a microwave in 30-second increments, melt the chocolate, stirring until smooth. Let cool slightly.
• Dip the crackers halfway into the chocolate and place back on the baking sheet. Sprinkle with flaky salt and sprinkles. Let set in the refrigerator or at room temperature until the chocolate is firm, about 30 minutes.

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
• Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
• In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar, brown sugar, eggs, butter, shortening, baking soda, cinnamon, vanilla extract, salt, baking powder, and nutmeg together in a bowl with an electric mixer on medium speed until smooth; stir in oats, apples, and flour until dough is evenly combined. Drop dough by rounded tablespoons, about 2 inches apart, onto baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 9 to 11 minutes. Transfer cookies to a wire rack to cool, 3 to 5 minutes.

Steps:

• ...or do you really want to know that my baby girl has a mullet...in the womb.The one advantage of being high risk is that I get a detailed ultrasound every week. I asked yesterday if the baby had hair and the tech said, "Yes. In the back." Awesome. She's all set for late nights with daddy watching But you do want to know about these cookies - another find on Pinterest that I've had on my "to-try" list. My friend Kaela sent them to work with her husband. Her husband and my husband work together and John thought they were so good he saved one for me and brought it home for me to try. These Caramel Apple Cider Cookies are full of caramel apple flavor with a surprise of caramel in the middle. The texture of the cookies is to die for. Almost good enough to make me give up my clean linen carpet powder. I like mine heated up in the microwave for about 5 seconds to make sure the caramel is nice and gooey. I think they would be great with a warm cup of hot cocoa. Kaela's food blog has a new location so make sure to check her out at 1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets - found next to hot chocolate mix) Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn't stick to the bottom of your cookie sheet). In a small bowl whisk together flour, baking soda, baking powder and cinnamon. With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined. Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart. Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave. Make sure you're following The Girl Who Ate Everything for the latest recipes! oh wow, I need to try this recipe. Not sure if I can find that apple cider drink mix, maybe I can tweak the recipe to add it as a liquid? Making these right now ... Wow! The dough smells heavenly, and the cookies taste even better! They are super easy to make, too. I just texted some of my friends and told them they must make these. Stat! These sound so different, but such a great combo, that I almonst can't not add them to my cookie list for christmas....the dough sounds good just by itself. totally found this pin on pinterest too, so glad to find out it was really good! i saw it and totally wanted to make it immediately. yay! and have gotten rave reviews. I'm obsessed! I used Trader Joe's fleur de sel caramels..which are so addictive by themselves. Oh geez, these look heavenly as well! I just told my husband that we're going to try/make a new pumpkin/apple recipe every weekend because we only have Fall once a year Oh geez, these look heavenly as well! I just told my husband that we're going to try/make a new pumpkin/apple recipe every weekend because we only have Fall once a year by accident, and I'm stunned why this twist of fate didn't took place I pinned these several months ago and was so looking forward to the gooey caramel! I made them tonight for tomorrow's Thanksgiving dinner and was sort of bummed. I love sweet things, but these are really really sweet [1 c of sugar, 10 apple cider packets, and caramel] so I would suggest cutting down on the sugar somewhere in there. Also if you put whole caramels in, make sure you let them cool for like 15-20 mins so the caramel doesn't come out. I ended up cutting the caramels into 6-7 chunks and mixing them in to the rest of the batter. Ah well, the important thing is that I cooked something! Tried these today and the flavor was really good, but we had a problem with the caramel leaking out the bottom while it was baking and the cookies were a tad too soft and crumbly. Would adding a little more flour make the cookies chewier and denser? Oh no. You could try adding more flour. Did you let them sit on the pan after baking to cool for a while? That's key.

Steps:

• Preheat oven to 350°F Line cookie sheets with parchment paper. (note: these cookies can and will likely ooze caramel - be sure to use parchment so that the caramel doesn't stick to the baking sheet!).
• In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Scoop out cookie dough ball about the size of 2 Tablespoons. Flatten the ball of dough in the palm of your hand and press an unwrapped caramel into the center of the dough; seal the dough around it, covering it completely. Shape the dough into a ball and place on the cookie sheet about 3 inches apart.
• Bake 12-14 minutes or until very lightly browned around the edges. Don't over bake! Once the cookies are done, carefully slide the parchment off the baking sheet onto the counter. Allow cookies to partially cool on the parchment and then carefully twist off parchment and allow to finish cooling upside down.

Steps:

• Heat oven to 400°F. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, salt and soft drink mix (dry).
• On lightly floured cloth-covered surface, roll dough 1/4 inch thick. Cut with 3-inch round or apple-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie.
• Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.
• Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. Sprinkle with candy sprinkles.

Steps:

• Mix caramels and water,.
• Melt over low heat, stirring constantly.
• Place apples in 4 small dishes.
• Top each with warm caramel and sprinkle with nuts.