| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies, Apples |
50 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 1/3 |
c |
Brown sugar, packed |
| 1 |
|
Egg |
| 1 |
lg |
Apple, peeled, cored, and finely chopped |
| 1 |
c |
Raisins |
| 1 |
c |
Nuts, finely chopped |
| 1/4 |
c |
Apple juice |
| 1 |
ts |
Grated lemon peel |
| 3 |
c |
All purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 1/2 |
c |
Powdered sugar, sifted |
| 3 |
tb |
Apple or lemon juice |
| 1 |
tb |
Butter |
INSTRUCTIONS
LORELI AGUDA WSKD49A
GLAZE
Cream butter with sugar in large bowl until light and fluffy. Stir in egg,
apples, raisins, nuts, apple juice and lemon peel. Blend in flour, baking
soda, cinnamon and nutmeg and mix well. Drop dough by teaspoons on greased
cookie sheet and bake at 375~ for 10 to 12 minutes. Prepare glaze by mixing
indredients in food processor or blender. Transfer to bowl. Remove cookies
from oven. Let cool slightly on wire rack. Dip top of each warm cookie into
glaze swirling to cover. Return to rack and cool completely. Store in
airtight container.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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