Fall is well underway, and I want to savor every minute of it. But fall wouldn’t be fall without warm and delicious treats!
So I decided to bake up something seasonal and delicious. And the thing that is screaming fall right now is apples.
Did you know that October is National Apple Month? With apple orchards within five minutes, the siren’s apple call cannot go unnoticed.
Answering the call, I headed over to a local orchard and grabbed a bunch of delicious apples.
Then I turned to an old recipe box that has been passed down to me. I’m not sure where I received the recipe box from, but inside I came across a recipe clipped from a newspaper from the late 1970’s I believe: neither the date or the newspaper name were saved.
The article says that someone named Mrs. Clayton won regional and national cookie titles in 1977 for her cookie recipe. I decided to give it a try with some changes of my own.
First I gathered all of my ingredients together for the apple cookies:
- brown sugar
- baking soda
- finely chopped apple
In my stand mixer, I combined butter and brown sugar until it was as light and fluffy as I could get it and then added in the egg and mixed that together to make it even more light and fluffy.
The original recipe says to sift the flour, baking soda, salt, cinnamon, cloves, and nutmeg together, but I just mixed them all together in a medium size bowl. I didn’t notice any difference in the cookies but if you’d like you can certainly go the sifting route.
Combining half the flour mixture and the creamed mixture came next. Doing this in halves and adding the apple, oatmeal, and raisins in between keeps the batter from getting over mixed, which does odd things to the gluten in flour. So you want the dough combined but not over-mixed.
Next I needed more than one baking sheet lightly greased for all those delicious cookies. Then I scooped about a tablespoon of dough or a little more and spaced them on the prepared cookie sheet. Exact measurement isn’t necessary here, but if you want to get out your cookie scoop and measuring tape to space them 1-1/2 inches apart that’s totally up to you. The perfectionist side of me wants grafted parchment sheets, but I’m learning to let go. 😉
After I popped the cookies into a 400 degree oven and set the timer for 10 minutes, it was time to start on the glaze. In a clean bowl with the whisk attachment in my stand mixer, I beat together confectioners sugar, butter, vanilla, and milk until it was nice and smooth.
I took the cookies out of the oven and spread on the glaze while the cookies were still warm so the glaze melted into all the cookie crevices….yummmmmmm.
Finally it was time to enjoy the delicious labors of the domesticity with a warm beverage and enjoy the fall leaves.
As I wasn’t about to eat all the cookies myself I brought them into work they received the seal of approval from everyone here who tried them. Try this recipe out for yourself and treat your family and friends to a delicious fall treat.
If you want the cookies to cook up even faster, try a convection oven. They are not only known for being quicker but also cook evenly without any hot or cold spots which is ideal for baking. Heartland America has a convection oven on sale so head over and check it out before they are gone.
Let me know if you enjoyed this recipe by leaving a comment. I really enjoyed bringing this recipe to you and can’t wait to bring you more wonderful goodies. You are always welcome at Home with Heartland.