3/4 c. confectioners' sugar
2/3 c. butter, softened
1 tbsp. apple juice concentrate
1 1/2 c. flour
1/4 tsp. salt
Toothpicks
30 vanilla caramels
2 tbsp. apple juice concentrate
2 tbsp. water
3/4 c. finely chopped walnuts

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. Bake on an ungreased cookie sheet in a 350 degree oven 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.