Caramel Stuffed Apple Cider Cookies

Ingredients:
1 cup softened butter
1 c sugar
1/2 tsp salt
1 box (7.4oz) Alpine Spiced Apple Cider Instant Original Drink mix. (not sugar free...alll 10 packets.)
 2 eggs
1tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
2 cups flour
1 bag Kraft Caramels (14oz)

Directions:
1. Preheat oven to 350 degrees. Line cookie sheet with parchment. (you really need to do this!)
2. In a small bowl, whisk together flour, baking soda, baking powder and cinnamon.
3. With your mixer, cream together butter, sugar, salt, and all 10 pkgs of apple cider drink mix
    powder until light and fluffy.
4. Beat in eggs, one at a time. Add vanilla and mix well.
5. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
6. Refrigerate for about an hour. (If your're really impatinet you don't have to do this, but it makes it so much easier to work with)
7. When you are ready to bake, unwrap your caramels.
8. Scoop out cookie dough ball about the size of a walnut.
9. Flatten the ball or dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets, 2 inches apart.
10. Bake 12-14 minutes, or until very lightly browned around the edges. Please do not over-bake! Once the cookies are done, slide the parchment of the bakind sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool but still slightly warm, carefluuy twist off parchment and allow to finish cooling upside down. (If you forget abt them and they cool too much and stick to the paper, stick them in the freezer for a few minutes. They will pop right off.)

**Yield: about 4 dozen, depending on how large you makeyour cookies. Store in air tight container. Best if eaten warm or warmed up.

Recipe from here.