-------------------------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 saucepan 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.
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
