Fresh apple cookies

  • 1-1/2 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup grated apples, packed
  • 1/2 cup sugar
  • 1 teaspoon cinnamon

Preheat oven to 350°F and grease cookie sheets. In a large bowl, cream sugar, shortening and egg; add vanilla and beat well. Sift together flour, baking powder and soda. Mix into creamed mixture. Add apples and blend thoroughly. Mix together 1/2 cup sugar and cinnamon. Spoon out walnut-sized dough into sugar and cinnamon mixture. Coat, then bake for about 12 minutes.

*Personal note: Peel the apples before you grate them. While I usually use Granny Smiths for baking, just about any apple will work well in these cookies; the cookies featured above contain Ginger Golds, which are delightfully sweet and crisp, and do not brown after they have been cut. Two Ginger Golds were enough for two cups.
Also, when spooning out the cookie dough into the cinnamon mixture, I highly recommend using two separate sets of spoons, two for spooning, and two for coating. This will prevent dough from clumping on the spoons, and it will also prevent the cinnamon mixture from getting into the rest of the dough (this is especially important, as the cinnamon mixture tends to make the cookie dough less sticky, and harder to form into small balls).


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