Glazed Apple Cookies
Makes about 4 dozen cookies
This recipe for apple cookies that came from my mother is easy and delicious. It makes a soft, mildly sweet cookie that is perfect for dessert or a snack. The cookies are also a nice addition to an assortment for the holidays or any occasion. See the notes below for presentation tips.
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup shortening, preferably non-hydrogenated
- 1-1/3 cups dark brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 large egg, room temperature, unbeaten
- 1 cup chopped walnuts
- 1 cup finely chopped tart apples, such as Granny Smith, skin left on
- 1 cup raisins, chopped (optional)
- 1/4 cup apple juice or milk, room temperature
- 1-1/2 cups confectioners' (powdered) sugar
- 1 tablespoon butter, preferably unsalted, room temperature
- 1/4 teaspoon vanilla
- 1/8 teaspoon salt
- 2-1/2 tablespoons light cream
Preheat oven to 375° F. Sift together flour and baking soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg and egg until well blended. Stir in half of flour mixture. Add nuts, apples and raisins. Blend in apple juice, then remaining flour mixture. Drop by tablespoons, 2-inches apart, onto greased cookie sheets. Bake approximately 12 minutes.
Meanwhile, make vanilla glaze. Mix together all ingredients until well blended. Spread thinly over hot cookies. Cool completely before packing in an airtight container with wax or parchment paper between layers. Cookies store well at room temperature for up to two weeks, or can be frozen for up to three months.
Notes: One word of caution; if you are making a tray of assorted cookies for presentation and plan to cover it, do not put the apple cookies on the tray. The flavors might draw into the other cookies. Additionally, there is something in the apple that will soften crisp cookies. They can be added to the tray before serving.