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!
¾ cup butter softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
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!)