Caramel Frosted Apple Cookies

Name: Caramel Frosted Apple Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 dozen, 60 serving(s)
Ingredients: 1/2 cup butter; 1 1/2 cups packed brown sugar; 1 large egg; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon clove; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 cup apple (peeled and grated); 1 cup raisins or 1 cup dried cranberries; 1 cup pecans; 1/4 cup milk; icing; 2 tablespoons butter; 2 tablespoons brown sugar; 3/4 cup powdered sugar; 4 teaspoons milk

Submitted by Fairy Godmother

"These soft drop cookies smell just like apple pie. These freeze well. Great use for those apples in the fridge that look less than perfect."

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Ready In:: 20mins
Ingredients:: 18
Yields:: 5 dozen
Serves:: 60

ingredients

¹⁄₂ cup butter
1 ¹⁄₂ cups packed brown sugar
1 large egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
¹⁄₂ teaspoon clove
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon salt
1 cup apple (peeled and grated)
1 cup raisins or 1 cup dried cranberries
1 cup pecans
¹⁄₄ cup milk
icing
2 tablespoons butter
2 tablespoons brown sugar
³⁄₄ cup powdered sugar
4 teaspoons milk

directions

Beat butter, sugar and egg well.
Add apple, milk, raisins and nuts.
Add all dry ingredients.
Drop onto greased sheets.
Bake 350° for 10 minutes or until done.
Cool and top with icing.
Icing: Melt butter and sugar in small pan.
Stir and bring to a boil over medium heat.
Simmer 2 minutes.
Remove heat add icing sugar and milk.

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Reviews

These were delicious and perfect for lunchboxes! My daughters friends (15 & 16) at school want the recipe so their moms can make them.....they thought they were delicious! And pretty good for you for a cookie! I replaced the white flour with whole wheat, replaced the egg with flax seed replacement and used only 1 cup of brown sugar instead of 1 1/2, and substituted 1/2c non fat greek yogurt for 1/2 the butter. Still delicious!!! Thanks for posting!!

sconehead
Soft, moist cookies full of spicey apple goodness. I used 1/2 c golden raisins and 1/2 c minced pecans, although next time I think I'll increase the raisins back up to 1 c, and maybe increase the pecans back to a cup, too. These spread out moderately thin but remained cakey in texture. I had to adjust times a bit. I baked them in a convection oven at 350* F for 12 minutes and let them cool a minute on the sheet before transferring to cooling racks. The frosting was a bit of a pain as the brown sugar overcooked a bit (my fault, not the recipes -- I was busy when I should've taken it off the heat) and didn't want to incorporate. After beating in the sifted powdered sugar and the milk, I put it back on the heat and warmed it a little and whisked it until it was smooth. This isn't a cookie I'd make for the cookie jar (because of the icing), but I'd certainly make them for a cookie tray or some autumn-themed or similar event. Thanks, Fairy Godmother!

Halcyon Eve
My daughter made these and took a bag to school this morning. I couldn't believe how quickly the level in the cookie jar dropped! Made them as instructed.

Sherrie-pie

Tweaks

These were delicious and perfect for lunchboxes! My daughters friends (15 & 16) at school want the recipe so their moms can make them.....they thought they were delicious! And pretty good for you for a cookie! I replaced the white flour with whole wheat, replaced the egg with flax seed replacement and used only 1 cup of brown sugar instead of 1 1/2, and substituted 1/2c non fat greek yogurt for 1/2 the butter. Still delicious!!! Thanks for posting!!

sconehead