Ingredients:
1 cup softened butter
1 cup granulated sugar
1/2 tsp. salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink Mix-not sugar free- all 10 packets
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
3 cups all purpose flour
1 14 oz. bag Kraft Caramels
Directions:
1. In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
2. With your mixer cream together butter, sugar, salt and all 10 packets of apple cider powder until light and fluffy.
3. Beat in eggs one at a time. Add vanilla and mix well.
4. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
5. Refrigerate for about an hour.
6. While waiting, preheat oven to 350 degrees and line cookie sheets with parchment paper.
7. When you are ready to bake, unwrap your caramels.
8. Scoop out tablespoon-sized cookie dough balls. Flatten the dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
9. Bake 12-14 minutes or until very lightly browned around the edges. Once the cookies are done, slide the parchment off the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm carefully twist off (or slide with spatula) of the parchment paper and allow to finish cooling upside down (on parchment paper or rack).
10. Store uneaten cookies in airtight container (if there are any left!).
Source: Scrambled Henfruit
