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Ingredientes
- 1/2 c. unsalted butter, softened
- 1/3 c. firmly packed brown sugar Healthy pinch salt
- 1/2 tsp vanilla extract
- 1 1/3 c. flour Toothpicks
- 30 x light caramels
- 1 x (5-oz) can evaporated lowfat milk
- 1 c. finely minced, toasted walnuts Miniature muffin papers (optional)
Direcciones
- Preheat oven to 350 degrees. In large mixer bowl, cream butter; gradually add in brown sugar and beat till light. Add in salt and vanilla and beat. By hand, gradually add in flour, stirring till well mixed.
- Divide dough into 32 pcs; roll each piece between palms to create ball.
- Place about 2 inches apart on ungreased baking sheets. Refrigerate30 min.
- Bake cookies till lightly browned (12 to 15 min). Remove from oven; while cookies are still warm, insert a toothpick in top of each. Cold on wire racks.
- In top of double boiler over simmering water, combine caramels and evaporated lowfat milk. Cook, stirring, till mix is smooth. Place walnuts in shallow bowl.
- Dip cooled cookies into hot caramel, letting excess drip off. Roll cookies in walnuts and, if you like, set in miniature muffin papers.
- Notes: Miniature paper muffin c. make caramel-coated cookies easy to serve and eat. Remove toothpicks before serving to younger children.
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