Fresh Apple Drop Cookies
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup butter, softened
1 cup firm-packed light brown sugar
1 large egg
1 cup pecan halves or walnut halves, coarse-chopped
1 cup seedless raisins
1 cup fine-chopped peeled apples
1. Preheat the oven to 375 F. Grease a baking sheet well.
2. Whisk together the flour, baking soda, cinnamon, cloves, nutmeg and salt. Transfer to wax paper.
3. Using an electric mixer on medium speed or by hand, cream the butter and brown sugar until smooth. Add the egg and stir well. Stir in the nuts, raisins and apples. Lastly, stir in the dry ingredients.
4. Drop by heaping TB. about 2" apart onto the prepared baking sheet. Bake in the center of the oven until browned, about 9 minutes. Let sit on baking sheet for a minute before transferring to wire rack. Makes about 3 1/2 dozen cookies.
Source: Sun-Sentinel - Sept. 1994
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup butter, softened
1 cup firm-packed light brown sugar
1 large egg
1 cup pecan halves or walnut halves, coarse-chopped
1 cup seedless raisins
1 cup fine-chopped peeled apples
1. Preheat the oven to 375 F. Grease a baking sheet well.
2. Whisk together the flour, baking soda, cinnamon, cloves, nutmeg and salt. Transfer to wax paper.
3. Using an electric mixer on medium speed or by hand, cream the butter and brown sugar until smooth. Add the egg and stir well. Stir in the nuts, raisins and apples. Lastly, stir in the dry ingredients.
4. Drop by heaping TB. about 2" apart onto the prepared baking sheet. Bake in the center of the oven until browned, about 9 minutes. Let sit on baking sheet for a minute before transferring to wire rack. Makes about 3 1/2 dozen cookies.
Source: Sun-Sentinel - Sept. 1994