On 1/2/2011 3:42 PM, Lou Decruss wrote:
> The balls ready to bake:
>
> http://i53.tinypic.com/2lnjtbc.jpg
>
> Baked and ready to coat:
>
> http://i56.tinypic.com/24ymdsm.jpg
>
> Finished. There's a few nuts that didn't get chopped enough but
> O-well.
>
> http://i55.tinypic.com/2ccqd1i.jpg
>
> Caramel Apple Cookies
>
> ½ lb butter 1 bag Kraft caramels
> 2 egg yolks ½ cup milk
> ½ cup powdered sugar 2 cups chopped nuts
> 2 ½ cups flour
>
> Cream room temperature butter, yolks and powdered sugar together in
> large bowl. Add flour and mix well. Roll dough into little balls,
> about the diameter of a quarter. Bake on ungreased cookie sheet for
> 15 minutes at 375 degrees. Bottoms will be slightly browned.
> Immediately put round toothpick in center of each ball. You must do
> this when they are still hot or cookies will split. Let cookies cool
> completely while you melt the caramels.
>
> Melt caramels in a double boiler with the milk until liquid. Stir
> often. When cookies are cool, dip in the caramel and swish back and
> forth once to fully cover the cookie. Let excess caramel drip off,
> then roll in chopped nuts to look like a caramel apple. The cooler
> the caramel is, (but not stiff) the better the nuts will stick. Put
> each one in a candy paper cup. It takes a little practice to get the
> caramel on the right thickness and temperature. Nuts need to be
> finely chopped or they will not stick, the finer they are the better
> they will stick.

Remind me of these cookies next year, I would like to try them. They
look great.

Becca