Apple & Spice Drops

"Crunchy edges and soft centers with the flavor of apple pie--this is such a great fall and winter recipe!"
 
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Ready In:
36mins
Ingredients:
18
Yields:
28-30 cookies
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ingredients

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directions

  • Place the apples and juice in a small saucepan over medium heat.
  • Bring to a simmer, and simmer for 1 minute, tossing the apples once or twice with a wooden spoon.
  • Drain the apples of any juice, and place them on a double sheet of paper towels.
  • Roll them up in the towels and squeeze out any excess juice; unroll the towels and let the apples sit, uncovered, while preparing the dough.
  • Preheat oven to 425*F; line a few cookie sheets with parchment paper.
  • Sift together the flour, baking soda, salt, cinnamon, and nutmeg; set aside.
  • Using an electric mixer on medium speed, cream together the butter, both sugars, vanilla, and lemon zest until light and fluffy.
  • Add the eggs; blend well.
  • Reduce mixer speed to low and add the flour mixture, mixing just until combined.
  • Stir in the apples, raisins, and walnuts just until they are mixed in; do not overmix.
  • Drop dough by heaping Tbsp.
  • 2" apart onto the cookie sheets; bake for 11-12 minutes, or until the edges are golden and the centers are puffed.
  • Cool for 2 minutes on the cookie sheets; transfer cookies to wire racks and cool completely.
  • These are best the day they're baked; they tend to get soggy because of the moisture from the apples.

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