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    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


    1. PREHAT OVEN TO 350°. LIGHTLY GREASE COOKIE SHEETS.
    2. MIX TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT IN MEDIUM BOWL.
    3. 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.
    4. BAKE FOR 10 TO 12 MINUTES, UNTIL LIGHTLY BROWNED. LET STAND 2 MINUTES, COOL ON WIRE RACKS.
    5. WHILE COOKIES ARE COOLING MAKE THE BUTTERSCOTCH GLAZE.
    6. BUTTERSCOTCH GLAZE:
    7. MELT REMAINING BUTTERSCOTCH CHIPS AND 2 TABLESPOONS BUTTER IN SMALL, HEAVY SAUCEPAN OVER LOWEST POSSIBLE HEAT.
    8. 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.
    9. SPREAD THE GLAZE ON THE COOLED COOKIES AND SPRINKLE WITH REMAINING NUTS.
    10. 3 1/2 DOZEN
      SOURCE: COOKIE RECIPE


 

 

 


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