1 tablespoon frozen apple juice concentrate, thawed
1-1/2 cups flour
1/4 teaspoon salt
30 vanilla caramels
2 tablespoons frozen apple juice concentrate, thawed
2 tablespoons water
3/4 cup finely chopped walnuts
Heat oven to 350 degrees. In a large bowl, beat powdered sugar, margarine and 1 tablespoon apple juice concentrate until light and fluffy. Stir in flour and salt. Shape into 3/4-inch ball. Place one inch apart on ungreased cookie sheets. Bake at 350 degrees for 12-17 minutes. Remove from oven. Immediately insert toothpick into center of each cookie. Cool. In 1-quart saucepan over low heat, combine caramels, 2 tablespoons apple juice concentrate, and water. Cook until mixture is smooth, stirring constantly. Place walnuts on plate. Spoon caramel mixture over whole cookie, letting excess drip off. Press bottom of cookie into walnuts. Set on sheet of waxed paper. Cool. (If caramel mixture becomes too thick, stir in more water, 1/4 teaspoon at a time.
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