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Friday, October 12th, 2007

Apple Cobbler Cookies

apple-cobbler-cookies.jpgAdapted from Cookies Year Round by Rosemary Black

These cookies were very tasty but moist to the point of being hard to handle. They were also much flatter than they appeared in the picture. In the future, I would refrigerate the dough prior to baking. The recipe doesn’t specify the type of apple to use and frankly I can’t remember what type I had but that may also be a factor. The flattening is sometimes a factor when butter is substituted for margarine but the original version of this recipe calls for butter. The original recipe also calls for icing the cookies but that would just be overkill.

Preheat the over to 400

  • 1/2 c butter
  • 1 1/3 c dark brown sugar
  • 1 egg
  • 1/4 tsp cloves
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1 3/4 c flour
  • 1/4 c milk
  • 1/4 c craisins
  • 1/2 c golden raisins
  • 1 c chopped pecans
  • 1 large apple peeled and diced

Cream the butter and sugar. Add the egg and combine. Sift together the dry ingredients and add to the butter, egg, sugar mixture alternating with the milk. Fold in the apples, nuts, and dried fruit. Drop by tablespoonful onto a prepared cookie sheet. Bake for 10 minutes or until golden. Cool on racks.

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