Iced Apple Softies

"Frequently apple cookies don't taste like apples, but these do...must be the apple jelly and dried apples that combine with fresh apples for a terrific taste..."
 
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photo by virginie_m photo by virginie_m
photo by virginie_m
photo by mianbao photo by mianbao
Ready In:
19mins
Ingredients:
14
Serves:
30

ingredients

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directions

  • Preheat the oven to 350*.
  • Grease several baking sheets or coat with nonstick spray.
  • In a large saucepan over medium-high heat, stir together the fresh and dried apples, apple jelly, cinnamon and nutmeg. Cook, stirring frequentlym until the jelly melts and the fresh apples are softened, about 5 minutes, be careful not to burn.
  • Let stand or refrigerate until cooled to room temperature.
  • In a medium bowl, thoroughly stir together the flour, baking soda, and salt and set aside.
  • In a large bowl, with electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the egg yolk and beat until incorporated. Gently beat in half of the flour mixture. Add the cooled apple mixture and beat until well blended. Stir in the remaining flour mixture until evenly incorporated.
  • Let the dough stand for 5 minutes or until firmed up slightly. Using an 1/8 cup measure or coffee scoop, drop dough onto the baking sheets, spacing about 3" apart. With a greased hand, pat down the cookie tops until flat.
  • Bake the cookies, one sheet at a time, in the middle of the oven for 9-12 minutes or lightly tinged with brown all over and barefly firm when pressed in the centers. Reverse the sheet from back to front halfway through baking, to ensure even browning. Transfer the sheets to a wire rack and let cookies stand until the cookies firm up slightly 1-2 minutes.
  • Using a spatula, transfer the cookies to wire racks to cool completely.
  • FOR THE ICING: In a small bowl, stir together the powdered sugar, corn syrup, vanilla and enough drops of warm water to a thin icing.
  • Spoon the icing into a paper cone or small pastry bag fitted with a fine writing tip.Set the wire racks with cookies over wax paper to catch drips.
  • Drizzle the icing back and forth over the cookies to form thin, decorative lines. Let stand until the icing completely sets, about 30 minutes.
  • Store in an airtight container for up to 1 week or freeze for up to 2 months.

Questions & Replies

  1. What’s a good substitute for the apple jelly in this recipe? I can’t find It in any store.
     
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Reviews

  1. These cookies have a fantastic taste and texture. Very apple, perfectly spiced. I used a cookie scoop and slightly flattened them with greased fingers, and they turned out lovely. My large scoop only yielded 20 though.
     
  2. These cookies came out with a very good apple flavor. I used a Fuji apple rather than a Yellow Delicious, but don't think that made much difference. I had to make smaller cookies because my oven is not very large. They are quite flat. I chilled the dough and rolled it into balls, but they flattened right out. If I can figure out how to prevent that, I would definitely give 5 stars. Thank you for sharing this recipe with us. Oh, I also added about 1 cup chopped toasted walnuts.
     
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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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