Caramel Apple Cookies

I first made these in Home Ec class in high school. They are a little time consuming, but are so cute - just like mini taffy apples!

• Ready In: 50 mins
• Yields: 3 dozen

Ingredients

• 3⁄4 cup powdered sugar
• 2⁄3 cup butter, softened
• 3  tablespoons  frozen apple juice concentrate, thawed
• 1 1⁄2 cups flour
• 1⁄4 teaspoon salt
• 30  pieces  caramel candies
• 2  tablespoons water
• 3⁄4 cup peanuts, finely chopped
• 36  flat  toothpicks

Directions

1. Preheat oven to 350°.
2. In large bowl, beat powdered sugar, butter and 1 tablespoon of the apple juice concentrate until light and fluffy. Stir in four and salt.
3. Shape dough into 3/4 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12-17 minutes or until edges are light golden brown. Immediately insert toothpick in center of each cookie. Cool completely on wire racks.
4. In a heavy saucepan over low heat, combine caramels, 2 tablespoons of apple juice concentrate and water. Cook until mixture is smooth, stirring constantly.
5. Place nuts on a plate. Spoon caramel mixture over whole cookie, letting excess drip off. Press bottom of cookie into nuts; set on sheet of wax paper. Repeat with remaining cookies. If caramel becomes too thick, stir in more water 1/4 teaspoon at a time.