The past few weeks I have been baking cookies on the weekend so that the boys can take cookies to school in their lunches. Today I decided to make some Apple Spice Cookies since we bought a bag of apples, and we rarely finish off apples before they go bad. I think they turned out pretty good, and will more than likely make them again. Here is the recipe from The Naptime Chef:
| ½ c. | shortening* |
| 1 1/3 c. | dark brown sugar |
| 1 | egg |
| ¼ c. | whole milk |
| 2 ¼ c. | all-purpose flour |
| 1 t. | baking soda |
| 1 t. | ground cinnamon |
| ½ t. | ground cloves |
| ½ t. | ground nutmeg |
| ½ t. | salt |
| 1 c. | chopped walnuts |
| 1 c. | unpeeled apple, finely chopped |
1. Preheat oven to 350.
2. Beat together shortening and brown sugar until full combined. Add egg and milk and mix ingredients well.
3. In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.
4. Stir chopped apple and walnuts into the batter with a wooden spoon.
5. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet lined with Silpat or parchment paper. Press the tops of the cookie down with your top two fingers so they are slightly flattened.
6. Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.
I lined my cookie sheets with foil, which I have never done before, but it made clean-up easy!
Mine turned out lighter in color than the picture from the original recipe, and I am sure that was because of my sugar of choice.
2. Beat together shortening and brown sugar until full combined. Add egg and milk and mix ingredients well.
3. In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.
4. Stir chopped apple and walnuts into the batter with a wooden spoon.
5. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet lined with Silpat or parchment paper. Press the tops of the cookie down with your top two fingers so they are slightly flattened.
6. Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.
Of course, you know I can't follow a recipe! Here are the changes I made:
-I used 2/3 c light brown sugar, 2/3 c white sugar, and about 2 tsp molasses in place of the 1 1/3 c dark brown sugar.
-1% milk in place of whole milk
-1/2 c pecans in place of 1 c walnuts
-1 1/2 c apples in place of 1 c apples
Mine turned out lighter in color than the picture from the original recipe, and I am sure that was because of my sugar of choice.
Also worth mentioning-the same recipe was posted on this blog using butter instead of shortening. I typically would have used butter anyhow since it is so much easier to measure than shortening, but today I did stick with the shortening.
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