Sunday, November 25, 2012

Over The River And Through The Woods...

Thanksgiving break was extra long for me this year, I took Monday and Tuesday off to be with the NorDak Family. They arrived on Sunday and the first thing I did was give The Tiger his bigger and better New Blue. He loved it!
We played lots of Ticket To Ride...
and worked on a gingerbread man.
We tried new recipes and ate all the time!

Carmel Stuffed Apple Cider Cookies

  (from the Cooking Photographer)


1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

1. Preheat oven to 350 degrees F. Line rimless cookie sheets with parchment paper. It has to be parchment this time.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Makes 51

Because Hubby worked on Thanksgiving Day we decided to have our big dinner Wednesday. I must admit I felt just a little superior to all the women in the United States hard at work in their kitchens cooking over the stove on Thursday!

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