I woke up this morning and was in the mood for the fall season. Being in South Florida though, there really is no such thing. You can go into the store and see all the Halloween and Thanksgiving displays and then step outside and it’s 90 degrees. So I decided to do a little baking to satisfy the mood.
This cookie recipe is one of Paul’s favorites and he was very excited I decided to make them. I got this recipe years ago from a Taste of Home baking magazine. They are hearty and moist with lots of chunky goodness in them, and are kind of like a half muffin half cookie. The nutmeg, cinnamon and clove spices fill the house with a warm & cozy delicious scent and wonderful autumn flavor.
Cookie Ingredients:1/2 cup shortening 1 1/3 cups packed brown sugar 1 egg 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 cup chopped walnuts 1 cup chopped apple 1 cup raisins
Vanilla Glaze:1 1/2 cups powdered sugar 1 tablespoon melted butter 1/2 teaspoon vanilla extract 1/8 teaspoon salt 4 teaspoons milk
Preheat the oven to 400° and line a cookie sheet with parchment paper.
In a large bowl, cream together brown sugar and shortening with an electric mixer until well blended. Beat in the egg and the milk. In a medium bowl, combine the flour, baking soda, nutmeg, cinnamon, and cloves. Gradually add it to the creamed mixture and blend with mixer just until combined.
Grab a wooden spoon to stir in the remaining ingredients. For the apple, I prefer to use a Pink Lady or Gala since they have a slightly sweeter and softer texture than a Red Delicious. A good baseball size apple will give you about 1 cup. Peel and core the apple, then chop into small size chunks. The walnuts can also be chopped, but I like mine chunky and prefer to just crumble them in larger pieces. The raisins can be regular or golden raisins or a combination of both. Add the apples, walnuts and raisins to the bowl and mix with the spoon until well blended.
Drop rounded teaspoonfuls onto cookie sheet 2 inches apart and bake for 8 – 10 minutes until golden brown. Let cool on a wire rack.
Time to make the glaze. I think I could eat this stuff by the spoonful. In a small bowl, melt 1 tablespoon of butter. Add vanilla extract, then the powdered sugar and salt. Add the milk and stir until a well combined and you can achieve a good drizzling consistency.
While cookies are still warm, drizzle glaze over cookies. If the glaze does not seem thin enough to drizzle, you can melt it the microwave for a few seconds. Allow cookies to cool.
Mmmmmmm. Nom, Nom, Nom!