This post is more “cooking” related, but since I photographed our day it works, right?:)
I got on FB a few days ago, like my usual morning routine, and checked all the latest updates from the many pages and friends I have. I was just going along, and WHAM! I saw this picture. of cookies. and my jaw dropped. (figuratively of course)
Laura Winslow Photography had uploaded a picture of “Caramel Stuffed Apple Cider Cookies” for the first day of Fall…and all the sudden I was desperate to find a oven I could borrow and some caramel!
My friend Shannon graciously offered her stove to make them in, and Kidron (5 month old son) and I loaded up yesterday to head to Shannon’s to bake. I thought it would be fun to blog about our cooking day…and include the recipe so you can make them yourselves!
~Caramel Stuffed Apple Cider Cookies~
The very best for Fall
*my comments in blue 😉
- Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
- -We didn’t have parchment…so we lined the sheet with foil and it worked just fine
- 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.
- if you don’t want the cookies to be so strong, I would leave out a packet or two of the cider mix.
- 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.) yeah….we didn’t make it an hour…maybe 5 minutes? 😉
- When you are ready to bake, unwrap your caramels. and resist eating 2 or 3 of them…
- Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.) I made them to big at first, and the caramel was only in the middle. Make small balls that barely wrap around the caramel, and it will work better 🙂
We placed the dough on the foil, and then slide the foil onto the cookie sheets.
- 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 until very 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.
- Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.