Caramel Apple Cookies
In large bowl, beat confectioners sugar, margarine and 1 tb apple juice concentrate until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well.
Shape dough into 3/4-inch balls. Place 1-inch apart on ungreased cookie sheets.
Bake at 350ºF for 12-17 minutes or until edges are light
golden brown. Immediately insert toothpick in center of each cookie. Cool
completely on wire racks.
In heavy 1-quart saucepan over low heat, melt caramels with 2 tb apple juice concentrate and water, stirring frequently until caramels are melted and mixture is smooth (see note) Place walnuts on plate. Spoon caramel mixture over each cookie, letting excess drip off. Press bottom of cookie in walnuts.
Place on waxed paper-lined cookie sheet. If caramel mixture becomes too thick, stir in additional water 1/4 ts at a time. 3 dozen cookies.
TIP: To melt caramel mixture in microwave, in 4-cup microwave-safe measuring cup, combine caramels, apple juice and water. Microwave on HIGH for 3-4 minutes or until caramels are melted, stirring every minute.