This recipe has been in my family for many years. We usually make these delicious cookies during the holidays.
Preheat to 400 degrees
2 cups flour
1 Teaspoon baking soda
½ cup soft shortening
1 1/3 cup packed brown sugar
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
½ teaspoon nutmeg
1 cup chopped nuts
1 cup finely diced unpeeled apples – cut and dice them, then set aside on paper towels for 5 minutes. Before incorporating them into the dough mixture, pat the apples dry with paper towels.
1 cup raisins – You can use either regular or plumped raisins. If you choose to use plumped raisins, start an hour ahead of time (or even 1 day). Cover the raisins with water and simmer until soft. Drain the water and reserve the raisins. Make sure the raisins are cool before adding them to the cookie dough mixture.
¼ cup milk
Sift the flour, baking soda, cinnamon, cloves, nutmeg and salt. Sifting will incorporate the ingredients, and result in a softer cookie. Set aside.
In a separate bowl, mix the shortening, brown sugar, and milk- combine until smooth. Add the egg and continue until mixed.
Add the chopped apples and mix for 15 seconds.
Add the flour-spice mixture and combine until all of the ingredients are incorporated- do not over-mix. Over-mixing will give you chewy, instead of light, soft cookie.
Let the dough rest for 10 minutes.
Place small rounds of the cookie dough with a tablespoon on a greased cookie sheet and bake for 5-8 minutes, or until the edges are slightly brown.
Let the cookies cool completely, and then apply a generous amount of frosting. *See Recipe below
In a small bowl blend 1 ½ cup confectioners’ sugar
1 tablespoon soft butter
¼ t vanilla
Dash of salt
1 ½ Tablespoons of milk or cream
Combine all the ingredients and mix until light and fluffy.
Frost the cookies when they are cool.
Chef Chuck Kerber