I am not meant to survive in cold weather. Thank goodness I visited in December and not now. It’s in the minus teens. That kind of temperature is unfathomable to me.
When walking around the Chicago Zoo Lights at night when I visited him last month, my hands and feet hurt SO badly. Despite double gloves and tall boots, I just kind of whimpered in pain as I warmed my hands on B’s stomach (my icy hands are painful for him too, but he’s a trooper and took the hit). B says my hands (and feet) must have terrible circulation.
B took me to a classy jazz club, and I wanted to be grown up and order a drink like an adult. I didn’t know what anything was on the menu so I tried their hard cider. It tasted just like delicious apple cider with no alcohol. I only had one, and before long I was feeling sleepy (due to the 2 am time, not the alcohol, of course)
Cold weather means it’s time for hot cider. And cookies are appropriate for any weather. I stumbled upon these apple cider caramel cookies recipe from Six Sisters. The idea of using cider in cookies and stuffing them with caramel was a great combination, perfect for the freezing Chicago weather.
B loves soft cookies, and these are nice and chewy. They’re amazing when fresh from the oven, and you can recreate the freshly baked cookie goodness by popping these in the microwave briefly (oah, how the caramel bubbles!)
Apple Cider Caramel Cookies
1 cup unsalted butter, softened
1/3 cup granulated sugar
1/4 teaspoon salt
1 box (10 packets) Alpine Spiced Apple Cider Mix, sugar free
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Cream together butter, sugar, salt, and all 10 packets of apple cider mix until fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.
With your hands, scoop 1 inch balls onto the baking sheets 2 inches apart. Flatten the dough with your palm, and spoon place t teaspoon of caramel in the center. Wrap the dough around the caramel to seal. Slightly flatten the cookie again with palm.
Bake 20 minutes or until golden brown around the edges. Let cool on the parchment paper or on a cooling rack.