CARAMEL-APPLE SHORTBREAD COOKIES

CARAMEL-APPLE SHORTBREAD COOKIES RECIPE

There is nothing like seeing my friends almost melt to the floor when they bite into something I made. These cookies never fail to elicit oohs and aahs. —Amber Taylor, Lenoir City, Tennessee

MAKES: 36 servings

TOTAL TIME:
Prep: 35 min. + chilling
Bake: 10 min./batch + cooling

INGREDIENTS
1 cup butter, softened
2/3 cup confectioners' sugar
2-1/4 teaspoons ground cinnamon, divided
2 cups all-purpose flour
1/3 cup finely chopped dried apple chips
15 caramels
2 tablespoons heavy whipping cream
Additional finely chopped dried apple chips, optional

DIRECTIONS
In a large bowl, beat butter, confectioners' sugar and 2 teaspoons cinnamon until blended. Gradually beat in flour. Stir in 1/3 cup apple chips.

Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. apple-shaped cookie cutter. Place 1 in. apart on greased baking sheets.

Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely.

In a small saucepan, melt caramels with cream and remaining cinnamon over medium heat, stirring frequently. Drizzle over cookies. If desired, sprinkle with additional apple chips. Let stand until set. Yield: 3 dozen.

Originally published as Caramel-Apple Shortbread Cookies in Cookies & Candies Bookazine 2014, p10