Apple Pie Cookies

So much for keeping myself honest!!! I did bake on Sunday night…I made apple pie cookies and they were wonderful! BUT the very next day, they turned horrible. And then I was so disappointed that I didn’t want to blog about them right away. Let me explain.

I got the recipe from the blog Bread and Honey, which is another neat one (there are so many). The spices are consistent from last week, but in different ratios, and Casy really liked the final product. When he ate the first one he said, “Wow…these are so much more than cookies.” Meaning they’re almost scones.

You’ll see in my notes that I added more apple than the recipe called for and reduced the amount of raisins. We think that the moisture from the extra apples soaked through the cookies overnight, making them super moist. And by super moist I mean they went back to being dough.

Glazed Apple Cookies (Apple Pie Cookies)
1/2 cup butter, room temperature
1 1/3 cups packed brown sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped walnuts (optional)
1 cup apples - peeled, cored and finely diced
1 cup raisins
1/4 cup milk
1 1/2 cups sifted confectioner's sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
2 1/2 tablespoons milk

Beat butter and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
Stir together flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
To make glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

::My Notes:: I used almost 2 cups of apple and maybe ½ cup of raisins because I peeled all of my apples first before cutting them up and measuring them (and then had to use/eat them). If you make this recipe, don't do that. We think that's why they went back to being raw the next day! I thought these would take a lot of time to make, but it was actually a pretty easy recipe and it went quickly.
 
 

Love, T.