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“This is probably one of the most requested recipes I've shared in years. Word to the wise- make sure the storage container is airtight as these cookies seem to evaporate almost as fast as they can be frosted. I tend to make these on the small side so that even the littlest hands can hold two. I have made these with Granny Smith, Macintosh, Jonathan, and Gala- all seem to do well. Rather than listing the glaze as a serperate recipe, it follows at the bottom of the directions and is not listed in the ingredients list.”
40 cookies

Ingredients Nutrition


  1. Pre-heat oven to 375. (you may wish to grease the cookie sheets. I do not as I have found mine release nicely after the cookies have rested as the sheet cools a minute or two).
  2. In a large bowl beat the butter on a medium speed for about 1 minute.
  3. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves. Beat until well combined, scraping the sides of the bowl as needed.
  4. Beat in egg and apple juice until combined.
  5. Beat in as much flour as your mixer will allow. If the mixer bogs down, add remaining flour with a wooden spoon.
  6. Add apples and walnuts.
  7. Drop dough by rounded teaspoons about 2 inches apart. Bake for 10-12 minutes or until edges are a light brown. Cool cookies on the sheets for 1-2 minutes. Transfer to cooling racks to cool completely. Frost.
  9. In a large mixing bowl beat 4 cups of powdered sugar; 1/4 cup butter (softened); 1 teaspoon vanilla; and enough apple cider (3-4 tablespoons) to a consistency of your liking.
  10. Layer cookies between sheets of parchement or waxed paper. At room temperature these will keep 3-4 days or freeze for up to 3 months.

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