Caramel Apple Cookies
Gooey caramel frosting finishes these apple-filled cookies.
Recipe from Midwest Living
About 3 dozen cookies
1/2 cup butter, softened
1 1/4 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon apple pie spice
1/4 teaspoon salt
1/2 cup apple juice or milk
2 1/4 cups all-purpose flour
1/4 cup whole wheat flour or all-purpose flour
1 large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)
1/2 cup packed brown sugar
3 tablespoons butter
3 tablespoons apple juice
2 2/3 cups powdered sugar
1/2 cup finely 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.
Per Serving: cal. (kcal) 154, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 2, carb. (g) 27, fiber (g) 1, pro. (g) 1, vit. A (IU) 97, sodium (mg) 83, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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