Pittsburgh Hot Plate

Ingredients:

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 egg

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

Directions:

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

Icing Recipe:

Ingredients:

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

Directions:

Combine all the ingredients and mix until light and fluffy.
Frost the cookies when they are cool.