A moist apple base with a caramel frosting topping.
Ingredients
- For the cookies:
1/2 cup solid vegetable shortening
1-1/4 cup packed light brown sugar
1 large egg
1/2 cup apple juice, divided
2-1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup peeled and shredded apples
- For the caramel frosting:
3 tablespoons margarine, softened
1/3 cup packed light brown sugar
2 tablespoons water
1-1/2 cup powdered sugar
2 to 4 tablespoons milk
5 tablespoons finely crushed walnuts
Directions
- To make the cookies:
- Pre-heat oven to 350 F. Grease baking sheet(s). In a large mixing bowl, beat shortening and brown sugar in medium bowl until blended; beat in egg and 1/4 cup apple juice. In another mixing bowl, stir together flour, baking soda, salt, cinnamon and cloves. Stir flour mixture into shortening mixture. Stir in the remaining 1/4 cup apple juice and the apples. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets. Bake a 10 to 12 minutes. Cool completely on wire racks before frosting.
- To make the caramel frosting:
- Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk. Spread frosting on each cookie and sprinkle with crushed walnuts.