6 packets alpine spiced apple cider instant original drink mix, not sugar free
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3 cups flour
1 bag caramels
Instructions
Preheat oven to 350° F. Line cookie sheets with parchment. (You
really need the parchment!)
In a small bowl whisk together flour, baking soda, baking powder
and cinnamon.
With your mixer (or an energetic spoon) cream together butter,
sugar, salt and all 10 packages of apple cider drink mix powder,
until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just
combined.
Refrigerate for about an hour. (If you’re really impatient you don’t
have to do this, but it makes it so much easier to work with.)
When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut.
Flatten the ball of dough slightly in the palm of your hand. Press the
unwrapped caramel into the center of your dough and seal the
dough around it, covering it completely. Place on parchment
covered cookie sheets 2 inches apart. I found it worked better if you
flatten the caramels first too.
Bake 12-14 minutes, or until very lightly browned around the
edges. Please don’t over-bake! Once the cookies are done, slide the
parchment off of the baking sheet right out onto the counter. Allow
cookies to partially cool on the parchment. When cookies are cool
enough to be firm but still slightly warm, carefully twist off of
parchment and allow to finish cooling upside down (either on the
parchment or on a rack.) If you forget about them and they cool too
much and stick to your parchment, put them into the freezer for a
few minutes and they’ll pop right off.
Yield- about 4 dozen, depending on how large you make your
cookies (or how many caramels have been snitched out of your bag
before you begin.) Store in an airtight container.
Originally Submitted
3/15/2015
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