AUTUMN CARAMEL APPLE COOKIES
1 cup sugar
1/2 cup (1 stick) margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoon vanilla
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
About 24 wooden sticks
Caramel Glaze (right)
1 package (14 ounces) vanilla caramels, unwrapped
1/4 cup water
Heat oven to 400 degrees F. Mix sugar, margarine and shortening in large bowl. Stir in vanilla and eggs. Stir in flour, baking soda and salt.
Roll dough 1/4 –inch thick on lightly floured cloth-covered surface. Cut with 3-inch round or apple-shaped cookie cutter. Place on ungreased cookie sheet. Insert wooden stick horizontally into each cookie. Bake 8 or 9 minutes or until edges are light brown. Cool about 2 minutes; remove from cookie sheet. Cool completely. Spread top third of each cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright; allow glaze to drizzle down cookie. Makes about 2 dozen cookies.
Heat caramels and water over low heat, stirring frequently, until melted and smooth. If glaze becomes too stiff, heat over low heat, stirring constantly, until softened.