Wednesday, July 17, 2013

Apple Spice Cookies

Conversations between my husband and me yesterday went a little something like this:

Husband: so I have this thing for work tomorrow
Me: uh-huh...[knowing full well where this is going]
Husband: and I need to bring something
Me: a baked good?
Husband: yeah! that would be great. could you make something?
Husband: oh, there was a request for blueberry and pecans
Me:'re getting something from whatever we already have in the kitchen

I almost made plain old chocolate chips (and I swear I'll do so one of these days!) but I flipped quickly through my cookbooks and saw a recipe for these cookies in my High Altitude Baking book. I have a ton of
apples and  typically they end up going bad because I don't manage to eat the quickly enough so I thought it would be a great way to get some use out of them.

The directions call for "finely chopped peeled" apples, which I took to mean "as long as it isn't bigger than the size of a chocolate chip it's probably okay."

Looks fine to me. Heh.

On a side note, I just got cooling racks for the first time in my life and they are so super awesome.

Apple Spice Cookies

2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup shortening
2 eggs
1 teaspoon vanilla extract
1 cup peeled and chopped apple

Preheat oven to 375. In a medium bowl, combine flour, salt, baking powder, nutmeg and cinnamon. In a large bowl, cream sugars and shortening. Add eggs and vanilla and beat until smooth. Add flour mixture slowly and thoroughly, a little at a time. Stir in apples. Drop cookies, about an inch around, onto an ungreased cookie sheet about an inch apart. Bake for 10-12 minutes. Remove cookies from the cookie sheet immediately and place on a cooling rack or wax paper.

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