Caramel Stuffed Apple Cider Cookies
Thursday, 1 July 2021
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I know I'm pregnant but that doesn't imply my ass wishes to develop on the identical pace as my belly.
Feel free to forestall accepting pin uploads such as those.
Thanks for understanding
Caramel Stuffed Apple Cider Cookies
recipe very slightly tailored from The Cooking Photographer
Ingredients
1 cup softened butter
1 cup granulated sugar
half teaspoon salt
1 box (7.Four ounces) Alpine Spiced Apple Cider Instant Original Drink mix -no longer sugar loose- all 10 packets (I discovered this in my grocery store near the recent chocolate mixes.)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
half teaspoon baking powder
1 teaspoon ground cinnamon
three 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 untilvery 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.