Caramel Apple Cookies

CLASSIC PILLSBURY COOKBOOKS

-COOKIES, BARS AND BROWNIES
- 3/4 c Confectioners sugar

2/3 c Butter or margarine;softened

1 tb Frozen apple juice concentra

-thawed 1 1/2 c All purpose flour

1/4 ts Salt

36 Flat toothpicks

30 Caramels; unwrapped

2 tb Frozen apple juice concentra

-thawed 2 tb Water

3/4 c Finely chopped walnuts

Heat oven to 350 F. In large bowl, beat confectioners sugar, margarine and 1 tb apple juice concentrate until light and fluffy. Light spoon flour into measuring cup; level off. Add flour and salt; mix well. Shape dough into 3/4-inch balls. Place 1-inch apart on ungreased cookie sheets. Bake at 350 F for 12-17 minutes or until edges are light golden brown. Immediately insert toothpick in center of each cookie. Cool completely on wire racks. Line cookie sheet with waxed paper. In heavy 1-quart suacepan over low heat, melt caramels with 2 tb apple juice concentrate and water, stirring frequently until caramels are melted and mixture is smooth (see note) Place walnuts on plate. Spoon caramel mixture over each cookie, letting excess drip off. Press bottom of cookie in walnuts. Place on waxed paper-lined cookie sheet. If caramel mixture becomes too thick, stir in additional water 1/4 ts at a time. 3 dozen cookies TIP: To melt caramel mixture in microwave, in 4-cup microwave-safe measuring cup, combine caramels, apple juice and water. Microwave on HIGH for 3-4 minutes or until caramels are melted, stirring every minute
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