Caramel Apple Cookies

 

1/2

cup sugar

1/4

cup butter or margarine, softened

1/4

cup shortening

3/4

teaspoon vanilla

1

egg

1 1/2

cups Gold Medal® all-purpose flour

1/4

teaspoon baking soda

1/4

teaspoon salt

1

package (0.13 to 0.14 oz) strawberry, cherry, tropical punch or lemon-lime-flavored unsweetened soft drink mix

About 12 craft sticks (flat wooden sticks with round ends)

24

caramels (from 14-oz bag)

2

tablespoons water

Betty Crocker® candy sprinkles, if desired

• 1 Heat oven to 400°F. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, salt and soft drink mix (dry).
• 2 On lightly floured cloth-covered surface, roll dough 1/4 inch thick. Cut with 3-inch round or apple-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie.
• 3 Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• 4 In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.
• 5 Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. Sprinkle with candy sprinkles.