These caramels were fast and easy to make.
- 1/2 cupbutter, softened
- 1-1/4 cupspacked brown sugar
- 1 tsp.baking soda
- 1 tsp.apple pie spice
- 1/4 tsp.salt
- 1 egg
- 1/2 cupapple juice or milk
- 2-1/4 cupsall-purpose flour
- 1/4 cupwhole wheat flour or all-purpose flour
- 1 large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)
- 1/2 cuppacked brown sugar
- 3 Tbsp.butter
- 3 Tbsp.apple juice
- 2-2/3 cupspowdered sugar
- 1/2 cupfinely chopped pecans, toasted
- In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add 1-1/4 cups brown sugar, baking soda, apple pie spice, and salt.
- Beat until well combined, scraping sides of bowl occasionally.
- Beat in egg until well combined. Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled).
- Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple.
- Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets.
- Bake in 350 degree F oven about 10 minutes or until tops are lightly browned.
- Let stand 2 minutes on cookie sheets.
- Transfer cookies to wire racks to cool.
- In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves.
- Remove from heat.
- Whisk in powdered sugar.
- Spread frosting on cooled cookies and immediately sprinkle with pecans.
- If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency.
- Makes about 3 dozen cookies.
Caramel Apple Cookies
4/ 5Oleh Arbuzs Corps