3/4 c. powdered sugar
1/4 tsp. salt
2/3 c. butter, softened
1 tbsp. apple juice concentrate, thawed
1 1/2 c. flour

Beat powdered sugar, butter and juice until fluffy. Lightly spoon flour into measuring cup. Level off. Stir in flour and salt. Shape into 3/4" balls. Place 1" apart on cookie sheet. Bake for 12 to 17 minutes at 350 degrees or until lightly brown. Insert a toothpick immediately in center of each cookie. Cool on a rack.

In heavy saucepan, combine:

30 vanilla caramels
2 tbsp. frozen apple juice concentrate, thawed
2 tbsp. water

Cook over low heat until mixture is smooth, stirring constantly. Put 3/4 cup chopped nuts on a platter. Spoon mixture over cookie, letting excess drip off. Press bottom of cookie in nuts. Set on wax paper. If mixture becomes too thick, stir in more water, 1/4 teaspoon at a time. Makes three dozen cookies.

NOTE: Caramels, apple juice concentrate and water can be combined and the caramels melted in the microwave. Cook on high for 3 to 4 minutes.