BUTTERSCOTCH APPLE COOKIES
List of Ingredients
- 2 1/2 CUPS FLOUR
- 2 TEASPOONS GROUND CINNAMON
- 1 TEASPOON BAKING SODA
- 1/2 TEASPOON SALT
- 1 1/3 CUPS BROWN SUGAR
- 1/2 CUP + 2 TABLESPOONS BUTTER OR MARGARINE, SOFTENED
- 1 EGG
- 1/2 CUP + 1 1/2 TABLESLPOONS APPLE JUICE
- 2 CUPS BUTTERSCOTCH CHIPS
- 3/4 CUPS UNPEELED AND GRATED APPLE
- 3/4 CUPS CHOPPED NUTS
- 2 TABLESPOONS BUTTER OR MARGARINE
- 1 CUP CONFECTIONERS' SUGAR
Instructions
- PREHAT OVEN TO 350°. LIGHTLY GREASE COOKIE SHEETS.
- MIX TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT IN MEDIUM BOWL.
- BEAT BROWN SUGAR AND 1/2 CUP BUTTER IN A LARGE MIXING BOWL UNTIL CREAMY. BEAT IN EGG. GRADUALLY BEAT IN FLOUR MIXTURE ALTERNATELY WITH APPLE JUICE. STIR IN 1 1/2 CUPS BUTTER SCOTCH CHIPS, APPLE AND 1/2 CUP CHOPPED NUTS. DROP BY SLIGHTLY ROUNDED TABLESPOON ONTO LIGHTLY GREASED COOKIE SHEETS.
- BAKE FOR 10 TO 12 MINUTES, UNTIL LIGHTLY BROWNED. LET STAND 2 MINUTES, COOL ON WIRE RACKS.
- WHILE COOKIES ARE COOLING MAKE THE BUTTERSCOTCH GLAZE.
- BUTTERSCOTCH GLAZE:
- MELT REMAINING BUTTERSCOTCH CHIPS AND 2 TABLESPOONS BUTTER IN SMALL, HEAVY SAUCEPAN OVER LOWEST POSSIBLE HEAT.
- WHEN THE BUTTER AND CHIPS HAVE MELTED REMOVE THE PAN FROM HEAT AND STIR IN 1 CUP CONFECTIONERS' SUGAR AND 1 1/2 TABLESLLPOONS APPLE JUICE UNTIL THE GLAZE IS SMOOTH.
- SPREAD THE GLAZE ON THE COOLED COOKIES AND SPRINKLE WITH REMAINING NUTS.
- 3 1/2 DOZEN
SOURCE: COOKIE RECIPE
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