Fall Sweet Treat Recipes

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Caramel Apple Cookies

Caramel Apple CookiesIngredients• 1/2 cup butter, softened• 1 1/4 cups packed brown sugar• 1 teaspoon baking soda• 1 teaspoon apple pie spice• 1/4 teaspoon salt• 1 egg• 1/2 cup apple juice or milk• 2 1/4 cups all-purpose flour• 1/4 cup whole wheat flour or all-purpose flour• 1 large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)• 1/2 cup packed brown sugar• 3 tablespoons butter• 3 tablespoons apple juice• 2 2/3 cups powdered sugar• 1/2 cup finely chopped pecans, toasted

Recipe from: MidwestLiving.com

Caramel Apple Cookies

Directions• In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for

30 seconds. Add 1-1/4 cups brown sugar, baking soda, apple pie spice, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg until well combined. Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled). Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple.

• Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets. Bake in 350 degree F oven about 10 minutes or until tops are lightly browned. Let stand 2 minutes on cookie sheets. Transfer cookies to wire racks to cool.

• In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves. Remove from heat. Whisk in powdered sugar. Spread frosting on cooled cookies and immediately sprinkle with pecans. If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency. Makes about 3 dozen cookies.

Recipe from: MidwestLiving.com

Cranberry Scones

Cranberry SconesIngredients• 1 cup fresh or frozen cranberries• 2 1/2 cups all-purpose flour• 2/3 cup sugar• 2 1/2 teaspoons baking powder• 1/2 teaspoon baking soda• 3/4 cup cold butter, sliced• 3/4 cup buttermilkAlmond Frosting:• 1 tablespoon butter• 1/2 teaspoon almond extract• 1 1/2 cups powdered sugar• 2 tablespoons milk

Recipe from MidwestLiving.com

Cranberry Scones

directions• Rinse cranberries in cold water; drain. Slice or coarsely chop cranberries; set aside. Lightly grease 2 baking

sheets or line with parchment paper; set aside.• In a large bowl, combine flour, sugar, baking powder and baking soda. Using a pastry blender, cut in the

butter pieces until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.• In a medium bowl, combine buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture.

Stir until just combined.• Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12

strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into an 8-inch circle that's about 1/2 inch thick. Cut each circle into eight wedges.

• Place dough wedges 2 inches apart on prepared baking sheets. Bake in a 400 degree F oven for 12 to 14 minutes or until scones are golden brown on top. Scones may spread slightly when baked. Transfer scones to wire racks to cool slightly. Spread tops with Almond Frosting and serve warm. Makes 16 scones.

• Almond Frosting: In a medium mixing bowl, beat butter, softened, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar and milk, beating until well combined and scraping the sides and bottom of the bowl often. Makes 1/2 cup.

Recipe from MidwestLiving.com

Cranberry Candy-Bar Cookies

Cranberry Candy-Bar Cookies

Ingredients• 1 14 - ounce package vanilla caramels• 1/3 cup light cream• 1 package (2-layer-size) German chocolate cake mix• 1/3 cup light cream• 1/4 cup melted butter• 1 teaspoon vanilla• 1 14 - 16 - ounce can whole cranberry sauce• 1/2 cup chopped pecansRecipe from MidwestLiving.com

Cranberry Candy-Bar Cookiesdirections• In a heavy 1-1/2-quart saucepan, melt unwrapped caramels in 1/3 cup cream

over low heat, stirring occasionally. When caramels are melted, stir until smooth. Set aside.

• Meanwhile, in a large mixer bowl, combine German chocolate cake mix, 1/3 cup light cream, melted butter, and vanilla. Beat with an electric mixer until combined. Pat half of the mixture in the bottom of a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 10 minutes; remove from oven.

• Spread with warm caramel mixture. Stir cranberry sauce; spoon over caramel layer. Dot remaining cake mixture over cranberry layer. Sprinkle with the chopped pecans. Bake in a 350 degree F oven for 30 minutes. Cool in pan. To serve, cut into bars. You may wish to serve with forks. Makes about 20 cookies.

Recipe from MidwestLiving.com

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