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APPLE COOKIES

 

The Amish Cook's Baking Book
Lovina Eicher and Kevin Williams
While I was growing up we had three apple trees in our front yard. My dad would always keep the trees pruned. And instead of spraying the trees for bugs, he would make equal amounts of lime, wood ash, and Epsom salts. He would put this around the trunks of the trees, and this would keep the bugs off the apples in an organic way with no spray. We like to make cookies like this with organically grown apples.
Makes 4 dozen cookies


Ingredients

• 3/4 cup shortening, softened
• 1½ cups packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1½ cups quick-cooking rolled oats
• 2 medium Mclntosh apples, peeled and chopped
• 3/4 cup raisins
• 2/3 cup walnuts


Directions

Preheat the oven to 350°F.  Grease baking sheets and set aside.

In a large bowl, cream together the shortening and brown sugar. Then add the eggs and beat the mixture until it's fluffy.

Sift together 2 cups of the flour, the salt, baking powder, baking soda, and cinnamon.

Add the sifted ingredients and the oats to the creamed mixture. Blend well.

In a separate bowl, stir together the remaining 1/3 cup of flour, the apples, raisins, and walnuts. Fold this mixture in with the rest of the batter.

Drop by the teaspoon 2 inches apart onto the prepared baking sheets.

Bake until edges are golden, about 12 minutes.

Cool the cookies on a wire rack or a plate and then put into sealed containers.

These cookies will stay fresh for up to 5 days.
 

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