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Caramel Apple-Nut Dippers

1/3 C. chopped, unpeeled apple
1/3 C. evaporated milk
1/3 C. granulated sugar
1/3 C. chopped walnuts
Dough:

1/2 C. butter or margarine, softened
1/4 C. confectioners' sugar
1/4 C. packed brown sugar
1 egg
1 t. vanilla extract
1/4 t. salt
2 C. all-purpose flour
Topping:

1 14-oz. package caramels
2/3 C. evaporated milk
Green toothpicks
1 C. finely chopped walnuts
1) In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
In a bowl, cream butter and sugars.
2) Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls.
Flatten each ball and place 1/4 teaspoon filling in center of each.
3) Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets.
Bake at 350° F. for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
4) In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
Makes about 3 dozen.