- 3/4 cup confectioners’ sugar
- 2/3 cup butter, softened
- 3 tablespoons frozen apple juice concentrate, thawed, divided
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Flat toothpicks
- 30 individually wrapped caramels, unwrapped
- 2 tablespoons water
- 3/4 cup finely chopped walnuts (optional)
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.
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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.