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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I first made these in Home Ec class in high school. They are a little time consuming, but are so cute - just like mini taffy apples! Ingredients:
3/4 cup powdered sugar |
2/3 cup butter, softened |
3 tablespoons frozen apple juice concentrate, thawed |
1 1/2 cups flour |
1/4 teaspoon salt |
30 pieces caramel candies |
2 tablespoons water |
3/4 cup peanuts, finely chopped |
36 flat toothpicks |
Directions:
1. Preheat oven to 350°.
2. In large bowl, beat powdered sugar, butter and 1 tablespoon of the apple juice concentrate until light and fluffy. Stir in four and salt.
3. Shape dough into 3/4 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12-17 minutes or until edges are light golden brown. Immediately insert toothpick in center of each cookie. Cool completely on wire racks.
4. In a heavy saucepan over low heat, combine caramels, 2 tablespoons of apple juice concentrate and water. Cook until mixture is smooth, stirring constantly.
5. Place nuts on a plate. Spoon caramel mixture over whole cookie, letting excess drip off. Press bottom of cookie into nuts; set on sheet of wax paper. Repeat with remaining cookies. If caramel becomes too thick, stir in more water 1/4 teaspoon at a time.
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