Caramel Stuffed Apple Cider Cookies

First let me give credit to those who provided this recipe for me.  I don't have permission to use her name, but a very nice and talented woman I work with gave this one to me.  Her recipe says it is slightly adapted from The Cooking Photographer.  So- while I'd love to take credit for something so delightful, its not my own. :)  I'm just sharing it because they are so tasty and perfect for fall!

Caramel Stuffed Apple Cider Cookies

Ingredients:
1 cup butter, softened
1 cup sugar
1/2 tsp salt
1 box (10 packets) apple cider instant drink mix (do not use sugar free)
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
3 cups flour
1 14oz bag Kraft caramels

Directions:
Preheat oven to 350 degrees.  Line your cookie sheets with parchment paper.  (I used my stoneware, but would still suggest lining it).

In small bowl, combine flour, baking soda, baking powder and cinnamon. Set aside.

In larger bowl, cream together butter, sugar, salt and all 10 packets of cider.  Cream until light and fluffy.  Add eggs and combine well.  Add vanilla and mix well.  Gradually add flour mixture and combine. 

Refrigerate for one hour.  During that hour, unwrap your caramels.

Measure dough to about the size of a walnut.  Flatten it in your palm and place one caramel in the center.  Flatten a second piece of dough and cover the caramel.  Seal the edges by pressing with your finger tips.  Place on parchment papered cookie sheet.

Bake 12-14 minutes or until lightly browned.  Don't overbake :)
When cookies come out of the oven, slide the parchment off the sheet and onto the counter.  Cool cookies on counter until they are firm but still warm.  Twist off paper and cool upside down on cooking rack.  If they stick to your parchment, put them in freezer for a few minutes to pop off.

Makes about 4 dozen cookies