Candy Apple Cookies

1/2 cup unsalted butter, softened
1/3 cup firmly packed brown sugar
Pinch salt
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
30 light caramel candies
1 (5 ounce) can evaporated milk
1 cup finely chopped, toasted walnuts

In a large mixing bowl, cream butter; gradually add brown sugar and beat until light. Add salt and vanilla extract and beat until thoroughly blended. By hand, gradually add flour, stirring until well-mixed. Divide dough into 32 pieces, roll each piece between palms to form a ball. Place them about 2 inches apart on ungreased baking sheets. Chill for 30 minutes.

Heat oven to 350 degrees F.

Bake cookies until lightly browned (12 to 15 minutes). Remove from oven; while cookies are still hot, insert a wooden pick in the top of each. Cool on wire racks.

In the top of a double boiler over simmering water, combine caramels and evaporated milk. Cook, stirring, until mixture is smooth. Place walnuts in a shallow bowl. Dip cooled cookies into warm caramel, letting excess drip off. Roll the cookies in walnuts and set in miniature muffin papers.

Makes 32 cookies.