Prep 0 mins
Cook 10 mins
Excerpted from Cookies Year-Round by Rosemary Black. "These frosted, fruit-filled gems will remind you of the classic apple dessert. If you want to gild the lily, sprinkle each frosted cookie with some chopped nuts."
- nonstick cooking spray
- 1⁄2 cup butter, softened
- 1 1⁄3 cups packed dark brown sugar
- 1 egg
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 3⁄4 cups all-purpose flour
- 1⁄4 cup milk
- 3⁄4 cup golden raisin
- 1 cup chopped pecans
- 1 large apple, peeled and diced (about 1 cup)
- basic vanilla buttercream frosting
- Preheat the oven to 400˚F
- and line 2 baking sheets with parchment or spray them with nonstick cooking spray.
- In the bowl of an electric mixer set on medium speed, beat the butter until light. Add the brown sugar and beat well. Beat in the egg.
- Sift together the cloves, cinnamon, nutmeg, salt, baking soda, and flour. Sift this into the butter mixture in 2 parts, alternating with the milk.
- When the dough is well mixed, stir in the raisins, pecans, and apple by hand.
- Drop tablespoonfuls of the dough onto prepared baking sheets.
- Bake for about 10 minutes, until the cookies are light brown on the bottom and golden on top.
- Remove to racks to cool.
- Spread the cookies with the icing when cool, and store them in an airtight container for up to 3 days or freeze for up to 1 month.