:U!! it has been a while dreamwidth! Since it's fall, this is traditionally the time in which I start baking all of the things, and for Samhain I did a cookie recipe I've been eyeing for a while. These cookies would be fantastic with tea or hot apple cider for extra apple-y-ness. :d I mostly followed the recipe but made a few changes here and there to accommodate for what I had on hand. These cookies are suuuuuper tasty and with the exception of the first batch (which involved caramel explosions), they came out great. Apologies for the crappy cell phone pic, I seem to have misplaced my camera.
Caramel Stuffed Apple Cider Cookies
From Scrambled Henfruit
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)
Before I get into the directions I want to mention the changes made. I did not have an entire box of the Apple Cider mix, I only had about half and a completely different brand besides. Since the powder contains sugar, this would normally accommodate for only having 1 cup of granulated sugar as an ingredient as well as only 1 teaspoon of cinnamon. I substituted the lack by adding an extra 1/2 teaspoon of apple pie spice, and rolling each cookie in a mixture of cinnamon and sugar to give it an outer layer before baking. You could also be lazy and just add another cup of sugar. Taste the dough before baking just to check.
Apple Cider Instant mix is usually found at Target or Wal-Mart, if you're an American. (Both stores have an availability search on their website too) Otherwise check your local grocery store or supermarket near the hot cocoa mixes.
Finally, I didn't use Kraft caramels, I used Werther's Originals since it was the only kind I could find. This is significant because Werther's are rectangular-shaped, which caused some slight problems during the baking process.
Preheat oven to 350° F. Line cookie sheets with parchment.
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
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. When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut.
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. Depending on the size of your caramel, make sure the dough covers it completely, otherwise the caramel will leak out. Since mine were rectangular, I formed the dough into an oblong shape. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. 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.