1 Apple (or just half an apple
-if a whole one looks like
-too much; I use green
-apples)
1 Stick Crisco-bar or 2 sticks
-butter; (16 tablespoons
-total)
1 ts Baking soda
1 1/2 c Brown sugar; (may substitute
-white sugar)
Couple glops of honey or
-maple syrup
2 Eggs
Gurgle of vanilla (2
-tablespoons if you’re
-picky; but more is good)
Lots and lots of cinammon;
-(add until the dough is a
-rich light-brown color)
Optional nuts; (I like
-walnuts)
2 1/2 c Flour; or so
Dice apple into cubes about 5-10 mm per side. Lay apple cubes on baking
tray. Set oven to around 300 degrees F, and put apple tray in for about 15
minutes or until they are slightly soft. Let apples cool a little before
adding them into mixture. Melt Crisco in a large bowl. Add in everything
but the flour and apple pieces. Mix. Add flour and apple pieces. Mix some
more. Add extra flour until dough doesn’t stick to fingers too much. Drop
little clumps of dough onto baking sheet. Bake 9-10 minutes at 375 degrees
F. Don’t overcook
~- Tom’s cookies should come out slightly undercooked for that delicious
chewy texture.
Exotic Apple-Cookie Pie: a great holiday idea!
Follow Apple Cookie Recipe as above. Also need a standard graham-cracker
pie crust. Available pre-made at the grocery store.
After mixing all ingredients, press dough into graham-cracker pie crust,
about 1-2 cm deep (don’t make it too deep or it won’t cook evenly). Extra
dough can be used to make cookies. Bake 20 or so minutes at 375 degrees F.
I don’t actually know how long it takes to cook — test it periodically
with a toothpick in the center — baking is done when toothpick comes out
clean. Slice and serve like any other pie.
As with any cookies, this keeps best if you keep it covered. In fact, I
usually find that it’s even more consistently moist and chewy after being
covered for a few hours.
Yields
1 Servings