Recipe from Taste of Home magazine; Halloween issue 2005
1/3 cup chopped unpeeled apple
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts
1/2 cup butter, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 package (14 ounces) caramels
2/3 cup evaporated milk
1 cup finely chopped walnuts
In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a mixing bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well.
Shape dough into 1-inch balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1-inc apart on greased baking sheets. Bake at 350F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a saucepan over low heat, cook caramels and evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel topping until completely coated. Dip bottoms of cookies into nuts. Place on wire racks to set. Yield about 3 dozen.
I got a little over 2 dozen. We ate a couple of the cookies before they were frosted so I only had to make half of the topping mixture.
I used a spoon to cover the cookies with the caramel topping.
When I was adding the nuts to the cookies I thought oh how cute to sprinkle the nuts on the top of the cookies and did not dip the bottom in the nuts. That caused them to STICK to the serving plate. I had to use a spoon to get them off the plate. You could not really use the toothpick to up the cookies because they were just too sticky.
I learned my lesson. The cookies tasted awesome, just a little messy.
I shall make them again and dip the bottoms in nuts.