Several elements combine pleasantly as the ingredients in this recipe for apple chip cookies.
It's fall. A baking session in the kitchen has a cozy sound to it. Farmers' markets and stands, or even your own trees, offer generous supplies of ripening fruit. Brown sugar and butterscotch have sweet, golden associations.
The following recipe adds nutmeg, for a hint of spice, and pecans for crunch.
Apple Chip Cookies
For the cookies:
1/4 cup butter
1 cup brown sugar
1/2 cup half-and-half
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
2 cups flour
1 cup Cameo or Rome Beauty apples, pared and chopped
1/2 cup butterscotch chips
1 cup pecans, chopped
For the glaze:
4 tablespoons butter, melted
1 teaspoon cinnamon
4 or 5 tablespoons half-and-half
2 cups powdered sugar
Preheat oven to 350 F.
Cream butter and sugar. Beat in half-and-half, egg, soda, salt, nutmeg and flour. Add apples, chips and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes. Be careful not to overbake.
To make the glaze: Combine ingredients to desired consistency, spread over cooled cookies.
Makes 3 dozen cookies.
(Recipe from Washington Apple Commission.)
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