Caramel Stuffed Apple Cider Cookies - October 7, 2012

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Caramel Stuffed Apple Cider Cookies

Ingredients:

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

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 bag Kraft Caramels (14 oz)

 

Directions:

• Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With your mixer (or an energetic spoon) 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.
• Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
• When you are ready to bake, unwrap your caramels. 
• Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
• Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
• Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out 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 off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
• Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

 

Remember the little note above saying that you "really need parchment paper"?? Well, it's not a lie. The caramel can ooze out of some cookies and if you'd ever worked with caramel (or ate caramel) before, you know it's super sticky. If you don't use parchment paper, you'll regret it. Check out the oozing below.

Husband Review:

Oooh, these were good and the hubby really enjoyed them. I originally made them for my friend to take up north with him to his parent's house, but he forgot, so we had to eat them. On the site that posted the recipe, there is a picture of a cookie sitting on the lip of a cup of tea. Imagine, if you will, sitting by the fireplace with a cup of tea (or apple cider, or coffee, or hot chocolate) and setting a cookie on the lip so that the steam from the drink warms the cookie and makes the caramel on the inside a bit melty. These are the perfect fall cookie. MAKE THEM!