This recipe for Candy Apple Cookies comes from the illustrious and legendary Wellesley Cookie Exchange Cookbook. If you love cookies, you’d best hunt down a copy.
Candy Apple Cookies
Ingredients
Cookies
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 cup confectioner's sugar
- 1/2 cup brown sugar firmly packed
- 2 cups flour
Coating
- 36 light caramels
- 6 ounces evaporated milk
- red food coloring
- chopped nuts
Instructions
Cookie
Coating
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Cream butter and vanilla until soft. Add confectioner's sugar and brown sugar and cream well. Add egg and beat until blended. Mix in flour and form into 1" balls.
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Bake on ungreased cookie sheet for 15 to 18 minutes at 350. Place a toothpick in each cookie while still warm.
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In top of double boiler over simmering water, melt caramels with evaporated milk. Stir until smooth. Add a few drops red food coloring, if desired.
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Dip cookies one at a time into caramel mixture, then roll in chopped nuts. Place in small paper muffin cups.
Recipe Notes
- Makes about 30 small cookies.
- Recipe is from Mary Bevilacqua who wrote "Another recipe from Gus Saunder's 'Yankee Kitchen' radio show. I made these one year for the Cookie Exchange."
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