Apple cider caramel puddles

Apple Cider Caramel Puddles submitted by Brenda Rex of Butler Twp. Honorable mention, Dayton Daily News holiday cookie contest 2012 STAFF PHOTO BY LISA POWELL

Credit: Lisa Powell

Credit: Lisa Powell

Apple Cider Caramel Puddles submitted by Brenda Rex of Butler Twp. Honorable mention, Dayton Daily News holiday cookie contest 2012 STAFF PHOTO BY LISA POWELL

This is one of the 15 top entries in the 2012 Dayton Daily News Holiday Cookie contest selected to share with our online and Pinterest readers. Happy baking!

HONORABLE MENTION

Brenda Rex, Butler Township

Apple cider caramel puddles (Makes about two dozen cookies depending on the size) 

Ingredients

  • 1/2 cup of softened butter
  • 1/4 cup of white sugar
  • 1/4 cup of light brown sugar
  • 1/4 teaspoon of salt
  • 5 individual serving pouches (approximately 3.7 ounces) of apple cider instant dry mix (not sugar free)
  • 1 egg
  • 1/2 teaspoon of vanilla extract (for cookie dough)
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1 1/2 cups of all-purpose flour
  • 18 pieces of caramel squares (Kraft)
  • 2 1/2 tablespoons of heavy cream
  • 1/2 teaspoon of vanilla extract (for caramel sauce)

Directions

  • Preheat oven to 350 degrees.
  • Line cookie sheets with parchment paper.
  • In a small bowl, sift together flour, baking soda, baking powder and cinnamon.
  • In a separate bowl, cream together butter, sugar, salt and all five packets of apple cider drink mix powder until light and fluffy.
  • Beat in egg and vanilla. Mix well.
  • Gradually add flour mixture to butter and egg mixture. Mix until well combined.
  • Refrigerate for at least one hour, preferably longer.
  • Scoop about one tablespoon of cookie dough, and roll the dough in your hand to make a dough ball.
  • Place dough balls on parchment lined cookie sheets about two inches apart.
  • Bake 12 to 14 minutes or until very lightly browned. Don't over bake.
  • Once the cookies are done, slide the parchment paper off the cookie sheet and onto a countertop.
  • Using a small round cup or other cylinder shape (This baker used an empty pill bottle.), push into the center of the cookie, creating an indentation for the puddle of caramel.
  • In a microwave-safe container, place the unwrapped caramels, heavy cream and 1/2 teaspoon of vanilla extract. Heat mixture in the microwave in 20 second increments, stirring often, until mixture is melted and creamy smooth.
  • Slowly spoon caramel mixture into the indentations on the cookies.

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