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
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 cup confectioner's sugar
- 1/2 cup brown sugar firmly packed
- 2 cups flour
- 36 light caramels
- 6 ounces evaporated milk
- red food coloring
- chopped nuts
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.
Bake on ungreased cookie sheet for 15 to 18 minutes at 350. Place a toothpick in each cookie while still warm.
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.
Dip cookies one at a time into caramel mixture, then roll in chopped nuts. Place in small paper muffin cups.
- 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."