Prep 15 mins
Cook 15 mins
When my Nana passed away a few years ago, I was lucky enough to receive her shoebox of recipes. Some were clipped from magazines and some were handwritten. Almost all had some handwritten note on them. I remember these cookies - almost alway made in the fall when her apples were ripe. I don't think the apples were peeled before shredding.
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup butter, softened
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar, packed
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 cup apple, shredded
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine flour, baking powder, salt, 1/2 tsp cinnamon and the nutmeg.
- In a seperate bowl, cream together butter, 1/2 cup white sugar and the brown sugar.
- Add eggs and vanilla to the creamed mixture and mix.
- Combine wet ingredients and dry ingredients. Mix well.
- Add shredded apple and stir until the apple is even distributed through dough.
- Combine 2 tablespoons white sugar and 1 tsp cinnamon in a small bowl.
- Roll dough into walnut size balls and roll in cinnamon-sugur mixture.
- Place balls on greased baking sheets and bake 12-15 minutes at 350 degrees, or until browned.