Tooth Fairy-friendly fair food memories

Published 9:07 pm Tuesday, October 18, 2011

Growing up during autumn in Cullman meant every year you got to go to the Cullman County Fair. It was always a great time. We even got out of school for a day just to go to the fair.

My friends and I would get an armband and ride all of the rides over and over again until we were just about sick. We would eat all day, consuming calorie after calorie. The cotton candy was probably almost the death of us. Before we left the fair, a caramel apple was in order. I can still hear my mother.

“Tiffany, you’re going to pull all your teeth out if you eat that.”

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Even if I did pull out all of my teeth, it would’ve been worth it.

I don’t attend the Cullman County Fair anymore and I couldn’t tell you the last time I had a caramel apple. A little older and wiser, maybe I’m trying to hold on to all my teeth more than I used to.

What do you do if you want a caramel apple but are too fond of your chompers to take the risk?

You make cookies.

Imagine a granny smith apple and those individually wrapped caramels made into a cookie. What could be better?

Caramel Apple Cookies

Half-cup butter, softened

1-cup packed brown sugar

1-teaspoon vanilla

1 egg

2-cups flour

Half-teaspoon salt

Half-teaspoon baking soda

1-teaspoon ground cinnamon

1 shredded granny smith apple

15 wrapped caramels

Preheat oven to 350-degrees. Line baking sheet with parchment or lightly grease sheet.

In a large bowl, stir together flour, salt, baking soda and cinnamon.

In another bowl, cream together the butter and sugar. Add vanilla and egg and beat until light and fluffy. Add flour mixture and stir to combine. Fold in apple pieces.

Take caramels out of cellophane and cut in half.

Drop tablespoon sized drops of dough onto baking sheet with some space in between (the will spread). Push half caramels into center of cookie drop. Make sure to leave some dough under the cookie so the caramel doesn’t burn.

Bake for 12 minutes or until edges are set. Allow to cool slightly on baking sheet and finish cooling on a wire rack.

Tiffany Cannon is a field editor for Taste of Home Magazine.