APPLEJACK COOKIES

MAKES ABOUT 3 DOZEN COOKIES

This is an old recipe of my mother's that I had forgotten about. Glad I found it. If you are making these for kids, omit the liquor. Alternately, for the adults, you can add brandy or rum to some of the cookies and serve them separately from the others.

INGREDIENTS

1 cup light brown sugar

1/2 cup shortening (see note below)

1 egg

1-1/2 cups sifted all purpose flour

1 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped, unpeeled tart apples

Apple brandy or dark rum (optional)

Preheat oven to 375° F. Cream together sugar and shortening. Beat in egg. Sift together dry ingredients and add to creamed mixture, beating until well blended. Stir in the apples. Drop in the shape of balls onto greased cookie sheets. Bake for approximately 12 minutes. Remove from oven. If desired, immediately sprinkle each cookie with 4 or 5 drops of apple brandy or rum. Cool completely before serving or storing.

Note: Back in the day, we didn't know about the problems associated with shortening. But times have changed, and it is recommended that you use a vegetable shortening with no trans fats.

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