Carmel Stuffed Apple Cider Cookies:
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)
Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
Flatten the ball of dough slightly. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter.
2qt apple cider
2 cups orange juice
half a cup of lemon juice
2 cups of pineapple juice
half a cup of sugar
3 table spoons of cinnamon or 3 sticks
Mix all ingredients and put in crock pot on high for an hour or two!
P.s. If cookies cool down you can put them on top of your mug of wassel and the steam will melt the carmel!