Green Apple Cookies With Caramel Frosting Recipes

CARAMEL APPLE COOKIES WITH APPLE CARAMEL FROSTING RECIPE

Steps:

• For Cookies:
• Preheat oven to 350 degrees F.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
• Place peeled and chopped apples in food processor. Pulse a few times to chop coarsely - creating very small chunks. In a small bowl, combine finely chopped apple (including juices from the apples) and lemon juice, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy - scrape down sides of bowl and bottom of bowl, occasionally.
• Mix in egg and vanilla extract. Add half of the flour mixture, and then (with mixer running on low speed), slowly add in apple juice concentrate, and remaining half of flour mixture. Add apple and lemon mixture.
• Scoop dough with a tablespoon and drop onto parchment paper lined baking sheets - placing cookies 2-inches apart.
• Bake in preheated oven 11-12 minutes. Cook on baking sheet before transferring to wire rack to completely cool.
• In a small saucepan, combine brown sugar, butter, apple juice concentrate and salt. Heat mixture over medium heat and cook, whisking constantly until sugar has dissolved.
• Remove from heat and whisk in powdered smooth. Spread over cookies, and immediately sprinkle with pecans as frosting sets quickly.

CHEWY CARAMEL APPLE COOKIES

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
• Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
• In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.

GLAZED APPLE COOKIES

Steps:

• Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
• Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
• Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
• Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
• To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely., In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans., Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F. Beat shortening and the 1 1/4 cups brown sugar with an electric mixer on medium speed until combined. Add egg; beat 1 minute. Add apple juice; beat at low speed until blended. Stir together flour, baking soda, cinnamon, cloves, and salt. Add to egg mixture, beating at low speed until combined. Fold in apple and raisins.
• Drop dough by slightly rounded teaspoonfuls 1-1/2 inches apart onto ungreased cookie sheet. Bake in preheated oven for 8 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet. Remove to wire racks and cool.
• Heat margarine, 1/3 cup brown sugar, and water over medium-high heat, stirring until sugar dissolves. Remove from heat. Stir in sifted powdered sugar. If frosting begins to harden, stir in small amount of fat-free milk to make of spreading consistency. Spread cookies with Caramel Frosting and sprinkle with walnuts. Makes about 72. Make-Ahead Tip:
• Freeze unfrosted cookies up to 3 months.

CARAMEL FROSTED APPLE COOKIES

Steps:

• Beat butter, sugar and egg well.
• Add apple, milk, raisins and nuts.
• Add all dry ingredients.
• Drop onto greased sheets.
• Bake 350° for 10 minutes or until done.
• Cool and top with icing.
• Icing: Melt butter and sugar in small pan.
• Stir and bring to a boil over medium heat.
• Simmer 2 minutes.
• Remove heat add icing sugar and milk.

GREEN APPLE COOKIES WITH CARAMEL FROSTING

Steps:

• Heat oven to 325ºF.
• Mix flour, baking powder and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Add dry drink mixes; beat until blended.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 13 to 14 min. or until slightly puffed. Cool 1 min. Remove to wire racks; cool completely.
• Microwave caramels and water in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Whisk in powdered sugar until blended. Spread onto cookies.

CARAMEL APPLE COOKIES

Steps:

• Beat shortening and brown sugar in medium bowl until blended; beat in egg.
• Mix in 1/4 cup apple juice.
• Combined flour, baking soda, salt, and spices; mix in remaining 1/4 cup apple juice and apples.
• Drop by teaspoonfuls, 2 inches apart, onto greased cookie sheets.
• Bake at 350 until browned, 10 to 12 minutesCool on wire racks.
• Spread with frosting and sprinkle each cookie with crushed walnuts.
• Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan,stirring until sugar dissolves.
• Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately.
• If frosting begins to harden, return to low heat and stir in more milk.

CARAMEL APPLE COOKIES

Steps:

• Heat oven to 400°F. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, salt and soft drink mix (dry).
• On lightly floured cloth-covered surface, roll dough 1/4 inch thick. Cut with 3-inch round or apple-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie.
• Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.
• Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. Sprinkle with candy sprinkles.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat confectioners' sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
• Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
• Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
• Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.