Caramel-Apple Shortbread Cookies Recipe

Caramel-Apple Shortbread Cookies Recipe
Caramel-Apple Shortbread Cookies Recipe photo by Taste of Home
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Caramel-Apple Shortbread Cookies Recipe

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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
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

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  • 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
  1. 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.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  3. 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.
  4. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely.
  5. 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

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