Thursday, September 22, 2011

Apple Raisin Spice Cookies

Fall is my favorite time of year. Best food. Best weather. Well, if you don't live in AZ like I do. It's still high summer here. At least I can still have the food. :)

These can be made with fresh diced apples but be prepared to eat them quick. The extra moisture in the apples will turn your cookies to mush after 24-48 hours. This is why I suggest using dried apples instead.

adapted from

1/2 cup butter, softened
1/4 cup shortening
1/2 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups old-fashioned oats
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tsp. baking soda
1 1/2 cups flour
1 (4.5 oz) package dried apples, chopped (about 2 cups)
1 cup raisins
3/4 cup hot apple cider, juice, or water
1 cup chopped walnuts, optional

1 Tbsp. butter, melted
1/2 tsp. vanilla
1/2 tsp. cinnamon
2 Tbsp.+ milk or half-and-half
1 cup powdered sugar

Place raisins in a bowl and cover with hot cider; set aside.

Heat oven to 350 degrees. In a large bowl, beat butter, shortening, and sugars until well blended. Beat in eggs and vanilla. Beat in oats, cinnamon, cloves, nutmeg, baking soda, and flour until thoroughly mixed. Drain raisins and fold in with apples and nuts, if using. Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until edges are golden brown and centers are set (may take longer if using fresh apples). Cool on sheet 2 minutes before transferring to wire rack.

In a small bowl, whisk together glaze ingredients (adding more milk if necessary to reach a drizzling consistency). Drizzle over cooled cookies with a spoon.

No comments: