Taffy Apple Cookies

18 tablespoons (2 sticks plus 2 tablespoons) butter, softened8 tablespoons powdered sugar2 egg yolks3 cups flour1 tablespoon rum extract or vanilla extract24 ounces vanilla caramels 3/4 cup milk12 ounces finely chopped peanutsHeat oven to 375 degrees.In a stand mixer, cream butter and powdered sugar. Add eggs, flour and extract and mix until well combined.Using small end of melon baller to form dough into balls (don't make balls too large) and drop onto ungreased cookie sheet. Bake 12-15 minutes (do not brown). Remove cookies from oven and insert a 3-inch stick (like for suckers) into the top of each cookie. Cool cookies completely.Unwrap caramels and place in heavy saucepan with milk. Melt over medium low heat, stirring to avoid burning. Dip cookies into melted caramel mixture and roll lower 1/2 of each cookie in chopped peanuts. Place each cookie in a fluted paper case and cool.Makes four to five dozen.Cook's note: Eliminate the peanut coating, or use another type of crunchy coating (such as crushed vanilla wafers) for those with nut allergies.Nutrition values per serving: 141 calories, 7 g fat (3 g saturated), 15 g carbohydrates, 1 g fiber, 3 g protein, 17 mg cholesterol, 36 mg sodium.Charles E. Barry, National Association Secretary