There is nothing like seeing my friends melt to the floor when they bite into a treat I baked. These cookies never fail to elicit all sorts of oohs and aahs.
—AMBER TAYLOR LENOIR CITY, TN
PREP: 35 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 3 DOZEN
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 the 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.