Tuesday, January 15, 2013

# Post # Recipes

Caramel Apple Cookies

It's Too Yummy Tuesday!
Caramel Apple Cookies

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Today's recipe goes great as a dessert treat with last week's Crock Pot London Broil!


I forget where I first ran across this recipe, but I was looking for ways to use up the rest of a bag of fall apples. These turn out somewhat "cakey," not chewy like some cookies. The caramel is homemade from brown sugar and cream.


1/2 cup shortening
1 1/3 cups brown sugar, firmly packed
1 egg
2 1/4 cups sifted flour
1 teaspoon baking soda
1/2 cup apple juice
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup grated peeled apple
1 cup raisins (optional)
1 cup walnuts, chopped (optional)

Caramel Icing:
1/4 cup butter
1/4 cup brown sugar, firmly packed
1 1/2 cups confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 tablespoons light cream


Preheat oven to 350 degrees. Cream together shortening, sugar and egg until light and fluffy. Sift dry ingredients and add to the creamed mixture. Blend well and then stir in the remaining ingredients. Drop by level tablespoonfuls onto greased baking sheet. Bake for about 12 minutes or until lightly browned. Remove them from the pan and rack-cool.

To prepare icing: Heat butter and brown sugar in saucepan or in microwave until the sugar dissolves. Add the remaining ingredients. Beat well. If too thick to spread on the cookies, thin with additional cream. You can also thin down even more and drizzle patterns onto cookies instead.


J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.

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