Today was the second day of baking with Immaculate Baking Company dough. We used what has become our go-to sugar cookie. I discovered Immaculate Sugar Cookie dough when I needed to bake for a function and I had to bring something nut free. I wasn’t going to bake anything myself. I was too scared of contamination. The grocery store bakery couldn’t promise me that their products were completely nut free. I couldn’t find anything in the natural foods area that promised to be nut free. I headed to the refrigerator case. Pillsbury; may contain nuts. Immaculate. NO NUTS! Woot! I grabbed two packs. I was happy.
It turned out the finished product was very good. We dipped the balls of dough in some lovely sparky sugar. They were a hit. I try to keep them in stock for the boys to prepare on their own.
Today, I decided to do something a little different. We all love caramel apples, so why not…
Caramel Apple Cookies
1 package Immaculate (or another brand) sugar cookie dough
6-12 pieces of caramel
1/2 apple, finely chopped
1. Flatten one piece of dough and place it in a muffin cup liner in a muffin tin.
2. Place a spoonful of chopped apple and a half a piece (or a whole) on the dough.
3. Flatten another piece of dough and put it on top, pressing it down on the sides so that it can close while it bakes.
4. Bake at 375 for 20 minutes until golden brown.
Feel free to toss some cinnamon and a little sugar over the apples. I didn’t but I wish I had. Still, these were very good cookies. One ended up topless because someone got excited and ate a ball of dough.
I know the picture isn’t lovely. I haven’t mastered the art of photographing cookies. Trust me when I say they were delicious!