Fresh Apple Cookies
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Have a few extra apples left over? Are they starting to get soft? Here's a great way to use them up and still bring fresh orchard taste to each and every cookie.
What You'll Need:
- 1/2 cup vegetable shortening
- 1 1/3 cups firmly packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup plus 3 tablespoons milk, divided
- 2 cups peeled, cored, and finely chopped apples, any variety
- 1 cup chopped walnuts
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
What To Do:
- Preheat oven to 400 degrees F. Coat baking sheets with cooking spray.
- In a large bowl, cream the shortening, brown sugar, salt, cinnamon, nutmeg, and egg. Add the flour and baking soda; mix well. Stir in the 1/4 cup milk until well blended. Stir in the apples and nuts. Drop by teaspoonfuls onto baking sheets.
- Bake 10 to 15 minutes, or until golden.
- In a small bowl, combine confectioners' sugar, vanilla, and remaining milk; mix until smooth.
- Remove cookies from baking sheets and let cool. Drizzle with glaze.
Cool before wrapping so that the cookies won't stick to each other.
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