JRChadwick
Member
Happy New Year, and please forgive my long absence. My computer is repaired and I've completed some of my outstanding obligations. Although I have not yet logged in, I have returned to working on the YouTube videos I started in October.
This month's recipe: Apple Cookies!
Note: It is important that you make the topping first. If you make the topping after you have made the cookie dough, there will still be a large amount of liquid in the apples which will make your cookies soggy. Allowing the mixed topping to rest in a covered container causes some of the juice to flow out of the apples.
TOPPING
What you'll need:
2 baking apples (Braeburn, Pippin, Jazz, Honey Crisp, etc.) Braeburn are my preferred apple for this recipe
1/3C.Sugar.
2tbs. Cinnamon.
1tsp. Nutmeg.
Core then peal your apples.
Using a knife or, preferably, a V-slicer slice the apples into pieces no more than .25in. thick and place into a covered container.
Add the other ingredients and toss until evenly coated. Set aside until the cookies are ready.
COOKIES
What you'll need:
1.5C. of all purpose baking flour
1tsp. of baking powder.
1tsp. salt.
.5tsp. baking soda.
3tbs. ground cinnamon.
2tsp. ground nutmeg
1tbs. Vanilla Extract.
1 Egg.
.5C. Butter.
1C. Sugar.
1C. Dark Brown Sugar.
Preheat your oven to 350*F. Put the butter at room temperature into a medium sized mixing bowl and add the vanilla. Beat until on high until pale.
Add the sugars and blend on low until it becomes a course mixture.
Beat in the egg at medium speed.
Mix the dry ingredients together and sift into the batter, blending on low in three increments. Roll into half inch balls and place on to a greased cookie sheet (my oven is too small for cookie sheets, that is why I am using these cake pans.)
Place an apple slice on top of each ball and press down slightly. Bake the cookies for 12 minutes or until the cookies start to brown.
Remove from the oven and allow to cool before removing. Store in a refrigerator.
This month's recipe: Apple Cookies!
Note: It is important that you make the topping first. If you make the topping after you have made the cookie dough, there will still be a large amount of liquid in the apples which will make your cookies soggy. Allowing the mixed topping to rest in a covered container causes some of the juice to flow out of the apples.
TOPPING
What you'll need:
2 baking apples (Braeburn, Pippin, Jazz, Honey Crisp, etc.) Braeburn are my preferred apple for this recipe
1/3C.Sugar.
2tbs. Cinnamon.
1tsp. Nutmeg.
Core then peal your apples.
Using a knife or, preferably, a V-slicer slice the apples into pieces no more than .25in. thick and place into a covered container.
Add the other ingredients and toss until evenly coated. Set aside until the cookies are ready.
COOKIES
What you'll need:
1.5C. of all purpose baking flour
1tsp. of baking powder.
1tsp. salt.
.5tsp. baking soda.
3tbs. ground cinnamon.
2tsp. ground nutmeg
1tbs. Vanilla Extract.
1 Egg.
.5C. Butter.
1C. Sugar.
1C. Dark Brown Sugar.
Preheat your oven to 350*F. Put the butter at room temperature into a medium sized mixing bowl and add the vanilla. Beat until on high until pale.
Add the sugars and blend on low until it becomes a course mixture.
Beat in the egg at medium speed.
Mix the dry ingredients together and sift into the batter, blending on low in three increments. Roll into half inch balls and place on to a greased cookie sheet (my oven is too small for cookie sheets, that is why I am using these cake pans.)
Place an apple slice on top of each ball and press down slightly. Bake the cookies for 12 minutes or until the cookies start to brown.
Remove from the oven and allow to cool before removing. Store in a refrigerator.