Caramel Apple Thumbprint Cookies Jeri Lynn Scott
2 cups flour
1 teaspoon salt
1 cup softened butter
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup chopped fresh apples
1 egg white
1 cup chopped walnut pieces
Caramel *
Preheat oven to 300
Cream butter, add sugar, 1 egg and vanilla
Add flour and salt until mixed well. Fold in apples.
Slightly beat egg white with a fork.
Roll cookie dough into 1 inch balls. Dip balls in egg white mixture and roll in chopped nuts.
Place balls on greased cookie sheet and make a depression in the center. Bake for 15 minutes then press down center again. Bake for an additional 30 minutes. Immediately place a teaspoon of caramel in the middle of the cookie. Transfer cookies to parchment paper to cool.
*Here’s where I have to give you a reminder to use my Better than Kraft’s Caramel. Or, melt 11 oz package of Caramel Bits with 2 tablespoons of milk over medium heat.