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Title: Candy Apple Cookies
Keywords: Cookies, Holidays

Yield:  About 30 Cookies

1/2     Cup     Butter Or Margarine
1       Tsp     Vanilla
1/2     Cup     Confectioners' Sugar
1/2     Cup     Brown Sugar, Firmly Packed
1       Large   Egg
2       Cup     Unbleached All-Purpose Flour

COATING:

36      Each    Light Colored Caramels
6       Ounce   Evaporated Milk
                Few Drops Of Red Food Coloring

                Chopped Nuts For Rolling

Cream the butter and vanilla together until soft.  Add the confectioners' sugar and
brown sugar, creaming well. Add the egg and beat until well blended.  Mix in the flour
and form the dough into 1-inch balls.  Bake on ungreased cookie sheets for 15 to 18
minutes in a preheated 350 Degree F oven.  Place a toothpick in each cookie while still
warm.

TO MAKE THE COATING:

In the top of a double boiler, over simmering water, melt the caramels with the
evaporated milk and stir until smooth. Add red food coloring, if desired.  Dip cookies,
one at a time, into the caramel mixture, then roll in the chopped nuts.  Place in small
paper muffin cups.

From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery
Copyright 1986





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