| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Firmly packed brown sugar |
| 1/2 |
c |
Butter, softened |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Pillsbury BEST All Purpose Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Nutmeg |
| 1/2 |
c |
Shredded, peeled apples |
| 1/2 |
c |
Finely chopped pecans |
| 1/2 |
c |
Powdered sugar |
| 1/4 |
ts |
Cinnamon |
INSTRUCTIONS
COOKIES
TOPPING
Heat waffle iron to medium-low. In large bowl, beat brown sugar and butter
until blended. Add eggs and vanilla; beat well. Lightly spoon flour into
measuring cup; level off. Add flour, baking powder, 1 t cinnamon, salt and
nutmeg; mix well. Stir in apples and pecans. Spray waffle iron with
nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart
onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are keep golden
brown. Immediately remove from waffle iron; cool 1 minute on wire rack.
Repeat with remaining dough. In small bowl, combine powdered sugar and 1/4
t cinnamon; mix well. Using powdered sugar mixture, dip or dust both sides
of slightly warm cookies. Serve warm or cool. Store in tightly covered
container.
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