Apple Cookies

It’s been crazy the last few weeks, as this seems to be the norm for this school year. But somehow we managed to take just a single day off before it got crazy again so that we could go apple picking at a cute little orchard.  It was nice and we got some delicious apples. Something about apple picking on a brisk fall day is so nostalgic for me that it made me long for my family to be a part of it. I’m hoping to perhaps end up making some of these cookies for them in hopes that I can share a part of my apple picking adventure with them. Anyways, these cookies were a huge hit in our house and with all the friends we shared them with as well!




Apple Cookies

¾ cup butter softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
Add in any nuts of your choice if you’d like as well!

Preheat the oven to 350F.
In a large bowl cream the sugar and butter.  Once creamed, add the egg followed by the shredded apple.  Stir in the vanilla. In a separate bowl, mix the baking powder, flour, cinnamon and salt.  Add to the wet batter, one half at a time.  Finally, fold in the nuts.
On a large baking sheet drop a tablespoon size of batter, no more than 12 cookies to a sheet.  Sometimes it is easier to stick the batter in the refrigerator for 30 minutes.  This allows for less sticky measuring and scooping of the dough.
Bake these cookies for a full 14 minutes.  The tops will be golden.  As long as the tops are a light gold, the cookies are fully done.
Let the cookies sit for a minute then transfer them to a cooling rack. (They are amazing warm, by the way!)


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