December 19, 2011

Carmel Stuffed Apple Cider Cookies

from Studio 5

1 cup butter, softened
1 cup sugar
1/2 tsp. salt
1 box (7.4 oz) spiced apple cider instant drink mix (not sugar-free you need all 10 packets)**
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
3 cups flour
1 (14 oz) bag caramels

1.  Preheat oven to 350℉.  Line cookie sheets with Silpat or parchment paper.

2.  In a small bowl whisk together the flour, cinnamon, baking powder, and baking soda.  Set aside.

3.  In another bowl cream together the butter, sugar, salt, and all the packages of apple cider drink mix.  Beat until light and fluffy.

4.  Add eggs one at a time.  Add vanilla and mix well.

5.  Gradually add flour mixture and mix until just combined.  Refrigerate dough for about an hour.  (This makes the dough easier to work with; you can skip if you can't wait.)

6.  When you are ready to bake cookies; unwrap caramels and wrap about a walnut sized ball of dough around the caramels.  (Flatten your ball of dough and wrap the caramel completely and seal all the edges.)  Place on lined cookie sheets 2 inches apart.

7.  Bake 12-14 minutes, or until very lightly browned around the edges.  DO NOT OVERBAKE.  When cookies are done pull them off the cookie sheet with the liner  Let cookies partially cool on parchment or liner.   When cookies are cool enough to be firm but slightly warm carefully twist off liner and allow to finish cooling upside down.

Yield about 4 dozen.  Depending on how much dough you use to wrap the carmels.

*If you forget and let the cookies completely cool and they stick to the parchment before you flip them, put them in the freezer for a few minutes and they will pop right off the parchment.

**You can find these by the hot chocolate packets usually.

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