Apple cobbler cookies
48 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All Purpose Flour |
| 1 | teaspoon | Baking Powder |
| 1 | teaspoon | Ground Cinnamon |
| ½ | cup | Granulated Sugar |
| ½ | cup | Light Brown Sugar, firmly |
| Packed | ||
| 1 | cup | Lightly salted Butter, at |
| Room temperature | ||
| 1¼ | cup | Light Brown Sugar, firmly |
| Packed | ||
| 1½ | cup | Quick Oats (not instant) |
| 2 | larges | Eggs |
| 2 | teaspoons | Vanilla Extract |
| ½ | cup | Apple Butter |
| ¼ | cup | Apple Juice |
| 1 | cup | Chopped, peeled tart apples |
| 1 | cup | Raisins |
| 1 | cup | Pecans, finely chopped |
| 1¼ | teaspoon | Ground Cinnamon |
| 9 | tablespoons | Lightly Salted Butter, |
| Melted | ||
Directions
CRUMB COATING
1. Preheat oven to 300 degrees. have ungreased cookie sheets ready.
2. In a medium size bowl, thoroughly mix flour, baking powder and cinnamon. 3. In a large bowl, mix sugars with an electric mixer. Add butter and beat until just blended. Scrape down sides of bowl. Add eggs and vanilla and beat at medium speed until blended. Beat in apple butter and apple juice. Add flour mixture, chopped apples, raisins and pecans, and mix at low speed until just blended. Do not overmix. Refrigerate 30 minutes or until firm enough to shape. 4.
Crumb Coating: Mix sugar, oats and cinnamon in medium size bowl. Add melted butter and stir until sugar mixture is well moistened. 5. Roll scant tablespoonfuls dough into 1 inch balls. Roll balls into crumb mixture until well coated. Place 2 inches apart on ungreased cookie sheets. 6. Bake 24 to 26 minutes until cookies are firm to the touch and crumb mixture begins to brown. Immediately transfer cookies with a spatula to a cool, flat surface.
Makes 48 cookies. Per Cookie: 165 calories, 2 g protein, 22 g carbohydrates, 8 g fat, 25 mg cholesterol, 76 mg sodium Exchanges: ½ starch/bread, 1½ fat, 1 fruit Typed & Posted by Anne Marie Chiappetta 10/15/95.
Submitted By ANNE MARIE CHIAPPETTA On 10-15-95