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Caramel Apple Cookie.
This dessert takes everything you love about a caramel apple and dumps it onto a cookie base. Easier to eat (no wooden stick) and even more delicious.
INGREDIENTS (Serves 12)
½ C. chopped pecans (to chop, use the Rada Serrated Food Chopper or a large knife)
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 C. cream cheese frosting
2 large apples (Granny Smith and Jonagold were used here)
1½ C. seltzer water or lemon-lime soda
Caramel sauce
DIRECTIONS
Preheat the oven to 375 degrees. Toast the pecans in a dry skillet over medium heat for about 10 minutes; set aside to cool.
Grease a 9″ Springform pan and press the sugar cookie dough evenly into it. Bake for 15 to 17 minutes or until lightly browned. Cool completely.
Spread the cream cheese frosting over the cooled cookie crust. Core and dice the apples into a bowl and add the seltzer water or soda; soak at least 3 minutes.
Drain the apples, pat dry, and scatter them over the frosting. Sprinkle the toasted pecans over the top and drizzle with caramel sauce.
