3/4 cup confectioners' sugar
2/3 cup butter, softened
1 tbsp. apple juice concentrate
1 1/2 cups all-purpose flour
1/4 tsp. salt
toothpicks (about 36)
30 vanilla caramels
2 tbsp. apple juice concentrate
2 tbsp. water
3/4 cup finely chopped walnuts

Preheat oven to 350°F.

In large bowl, beat confectioners' sugar, butter and 1 tablespoon apple juice concentrate until light and fluffy. Stir in flour and salt. Shape dough into 1/2-inch balls and place on ungreased cookie sheet.

Bake at 350°F for 12 to 15 minutes, or until edges are light golden brown. Insert toothpick in center of each cookie and cool on wire rack.

In heavy saucepan, combine caramels, 2 tablespoons apple juice concentrate and water. Cook until mixture is smooth, stirring constantly.

Dip cookies into caramel, covering cookie completely. Let excess drip off. Press bottom of cookie in chopped nuts. Set on waxed paper.

Makes about 3 dozen cookies.

Submitted by: Jennie H.