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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