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Saturday, November 27, 2010

Recipe: Glazed Applesauce Cookies

I will do my best to correctly and appropriately credit all recipes to their original sources, when applicable. This one is a family recipe, so I have no idea where it came from (other than my mom). Feel free to make them or pass on the recipe, but you can call them something like "Momma DePriest's Applesauce Cookies," if you feel so motivated. I kind of like that... maybe when I start my own bakery, I'll regret having ever shared these recipes.... But, considering how lazy I really am, I think it's a risk I'm willing to take.

Without further ado, I present:

Momma DePriest's Glazed Applesauce Cookies:

3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp ground cloves

2 cups packed light brown sugar
1 cup shortening (crisco - I use original flavored for these)
1 cup applesauce
2 eggs

Sift together flour, baking soda, salt, cinnamon, and ground cloves in a medium sized bowl.

In a large bowl, blend sugar and shortening together until well combined. Mix in applesauce and eggs. Gradually mix in dry ingredients until well combined. Cover and refrigerate at least 1 hour.

Heat oven to 400°. Drop dough by rounded teaspoonfuls about 2 inches apart on a parchment-lined cookie sheet. Bake 8-10 minutes, until almost no indentation remains when touched. Immediately remove from cookie sheet; cool on wire racks.

Light Brown Glaze:

1/2 cup margarine or (unsalted) butter
4 cups powdered sugar
2 tsp pure vanilla extract
2-4 Tbsp milk

Heat butter in a double-boiler (or place a pyrex bowl over a small saucepan. Put about 1-2 inches of water in the saucepan and ensure the bottom of the pyrex bowl does not touch the water. Place the butter in the pyrex bowl and heat the water to melt the butter.) over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk 1 Tbsp at a time, until smooth.

Spread the cookies with Light Brown Glaze. (Keep the glaze over the heat as you ice - if it cools, it will harden. If it does harden, return to heat or gradually add milk until it returns to desired consistency.) I've also found that it works well to dip the tops of the cookies into the glaze. The glaze tends to be extremely hot, so it's easy to burn your fingers while you spread it.

Makes about 3 dozen cookies.


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