Caramel Apple Cookies Recipe

• 1/2 c. unsalted butter, softened
• 1/3 c. firmly packed brown sugar Healthy pinch salt
• 1/2 tsp vanilla extract
• 1 1/3 c. flour Toothpicks
• 30 x light caramels
• 1 x (5-oz) can evaporated lowfat milk
• 1 c. finely minced, toasted walnuts Miniature muffin papers (optional)

1. Preheat oven to 350 degrees.
2. In large mixer bowl, cream butter; gradually add in brown sugar and beat till light.
3. Add in salt and vanilla and beat.
4. By hand, gradually add in flour, stirring till well mixed.
5. Divide dough into 32 pcs; roll each piece between palms to create ball.
6. Place about 2 inches apart on ungreased baking sheets.
7. Refrigerate30 min.
8. Bake cookies till lightly browned (12 to 15 min).
9. Remove from oven; while cookies are still warm, insert a toothpick in top of each.
10. Cold on wire racks.
11. In top of double boiler over simmering water, combine caramels and evaporated lowfat milk.
12. Cook, stirring, till mix is smooth.
13. Place walnuts in shallow bowl.
14. Dip cooled cookies into hot caramel, letting excess drip off.
15. Roll cookies in walnuts and, if you like, set in miniature muffin papers.
16. Notes: Miniature paper muffin c. make caramel-coated cookies easy to serve and eat.
17. Remove toothpicks before serving to younger children.

unsalted butter, brown sugar, vanilla, flour toothpicks, light caramels, milk, walnuts

Taken from cookeatshare.com/recipes/caramel-apple-cookies-99456 (may not work)