|The Paris Cookbook|
|by Patricia Wells|
Often referred to as 'the city of moveable feasts' Paris offers so much for the discerning and adventurous diner.
Tip: Try apple cookies for more results.
1 - 10 of 10 for candy apple cookies
Spray a cookie ... Remove stems from apples. Insert a ... 310°F on a candy thermometer or until ... very careful when handling hot sugar - it will burn!
Mix together with ... Melt 72 light caramels and 1 cup canned milk in double boiler. Dip cookies in caramel mix; sprinkle with nuts. Place in candy cups.
Mix above ingredients ... Add food coloring if desired, 1 or 2 drops. Dip cookies in caramel mixture, then roll in ground nuts. Place in midget party cups.
Mix all ingredients ... coloring. If too thick add a little more milk. Dip cooled cookies in caramel mixture. Then roll ... nuts. Place in candy papers.
Break candy into pieces and ... your heart is content (see suggestions below). Refrigerate any leftovers and much any time you like (it will not harden).
Cream brown sugar ... heaping teaspoon, leaving space between. Bake at 250 degrees for 35 to 40 minutes. Garnish with whole pecan halves before cookies cool.
Cream butter and ... first mixture. Add apple juice slowly, mixing ... have to shape slightly.) Bake in a 300°F oven for 20 minutes. Makes 10 dozen.
Makes 4 dozen. ... green. Chop 2/3 and leave others for top of cookies. Save about 30 halves to place on top; break others. They will be too fine if chopped.
1. Wash and thoroughly dry apples. Insert wooden ... until sugar and candy are dissolved. 4. ... at least 1 hour before serving. 8. Yield: 8 candy apples.
Insert a wooden ... stem end of apples. Grease a ... without stirring, until candy thermometer reads 290 ... hour before serving. Yield: 8 candy apples.
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