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Carmel Apple Cookies

The perfect taste of fall is wrapped up in these cookies from Connie Emmons

Preheat oven to 350

½ cup butter

1 cup packed light brown sugar

1 egg

1 tsp vanilla

½ cup cold apple juice

1 cup grated granny smith apple (pared)

1 T. lemon juice

Grate the apple and mix in the lemon juice to prevent browning.

In a separate bowl whisk the following dry ingredients together:

2 ½ c all purpose flour

¾ tsp cinnamon

½ tsp nutmeg

1 tsp baking powder

½ tsp baking soda

Frosting

¼ cup butter

½ cup brown sugar

3 T. apple juice

2 ½ cups powdered sugar

Toasted nuts if desired

Cream sugar and butter in mixing bowl until fluffy. Add egg and vanilla, mix well. Slowly add half of flour mixture mixing well then add juice. Slowly add remaining flour mixture. Fold in Apples including any juices that are with them.

Using a small scoop place cookies on a baking sheet lined with parchment paper. Cook until edges just begin to turn color (11-15 minutes.) Let cool for a few minutes then transfer cookies to cooling rack.

For frosting, melt butter, juice and brown sugar until sugar is dissolved. Stir in powdered sugar until smooth. If mixture gets too thick add a few drops of hot water. Spoon onto cooled cookies and if nuts are desired quickly place them on top of the frosting before it cools.

Presented by Connie Emmons, CR Catering and Cakes

9/11/2018

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