COOKIES
1 1/4 c Firmly packed brown sugar
1/2 c Butter, softened
2 Eggs
1 ts Vanilla
1 1/2 c Pillsbury BEST All
-Purpose Flour
1 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
1/8 ts Nutmeg
1/2 c Shredded, peeled apples
1/2 c Finely chopped pecans
TOPPING
1/2 c Powdered sugar
1/4 ts Cinnamon
Heat waffle iron to medium-low. In large bowl, beat brown sugar and
butter until blended. Add eggs and vanilla; beat well. Lightly spoon
flour into measuring cup; level off. Add flour, baking powder, 1 t
cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.
Spray waffle iron with nonstick cooking spray. Drop dough by heaping
teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2
minutes or until cookies are keep golden brown. Immediately remove
from waffle iron; cool 1 minute on wire rack. Repeat with remaining
dough. In small bowl, combine powdered sugar and 1/4 t cinnamon; mix
well. Using powdered sugar mixture, dip or dust both sides of
slightly warm cookies. Serve warm or cool. Store in tightly covered
container.
Yields
36 Servings