On Sun, 02 Jan 2011 16:10:25 -0600, Ema Nymton >
wrote:

>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

Chances of me remembering aren't too good but I'll try.

Lou