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Glazed Apple Cookies

Glazed Apple Cookies

Sandy Moore

Sandy Moore

Spicy cookies that everyone loves. I've mailed them before and they mail beautifully. I've been making these for about 25 years, and never met anyone yet who didn't like them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
  2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
  3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
  4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
  5. To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.
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Reviews

Da Shast
323

Da Shast

8/4/2007

Good recipe! Per other reviewers, I did the following: replaced the shortening with butter/margarine, used 1/2 tsp baking soda + 1/2 tsp baking powder, used skim milk in place of half-and-half for the glaze, and I added 1/4 tsp cinnamon to the glaze. I spooned the glaze into a ziplock bag and chilled it in the fridge for 15min while I let the cookies cool. After the cookies were completely cool, I cut a corner snip off the ziplock bag containing the glaze and squeezed it to pipe lovely designs onto the cookies.

ALLY99
104

ALLY99

10/11/2007

I made these last week. Oh my GOSH, these are SOOO good. My hubby and I both loved them! I used margarine rather than shortening as margarine tends to help keep cookies from spreading out too thin. I also grated my apple (used 1 large Granny Smith), and squeezed most of the juice out. Lastly, to keep the cookies from spreading out due to the extra moisture in apples, I added about a half cup of rolled oats. The glaze is perfect with milk and a hint of cinnamon, and these cookies are to die for! I cooked them on 375 for 10-11 minutes. Oh, a secret to a good cookie is to use parchment paper rather than greasing your cookie sheets. This will be a new fall staple in our household! Thanks for the great recipe!

foraging4food
102

foraging4food

5/6/2007

This is a great tasting soft cookie, cakelike rather than crispy. They remained soft even after leaving them out awhile to let the cookies cool before glazing. The cookies also stayed out on the racks to let the glaze harden so I could pack them safely in a container to give to friends (I kept a few for myself, just for scientific purposes), and the cookies still remained soft. I always enjoy reading member feedback, and went with the following suggestions: used equal parts shortening and butter, coursely grated one Granny Smith apple, and reduced oven temp to 350 adding a couple of extra minutes for baking. I don't eat much salt, so I went with a scant 1/2 tsp, used pecans I had on hand instead of walnuts, and used golden raisins instead of regular raisins. I liked the idea of a decorative glaze, but really the cookies are sweet enough without it. I made a thick glaze, put it in a small ziploc bag, and snipped off a tiny corner at the bottom of the bag. Starting at the center of each cookie, I squeezed out a spiral design. The cookies look nice and it minimizes the amount of glaze so it doesn't overpower the cookie. I made the amount of glaze per the original recipe, and only used about half of the glaze. Thanks for sharing a very good cookie recipe that stands out in the crowd. It's nice to find a recipe that uses fresh apples!

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