Vanilla Glazed Cranberry Apple Cookies! (see recipe below)
I love apples. I love cookies. I also love apples in my cookies.
Back in October, you may remember when Jay and I celebrated our 3rd Annual Fall Festival with some of our closest friends. You may also remember me briefly mentioning a delicious plate full of apple cookies that our friend Mal had brought to share that day.
Mal had made these cookies once before on another occasion when we got together and I just had to snag the recipe from her. She’s pretty good about sharing her recipes, thank goodness, because I have yet to have one of hers that are not incredible (case in point).
I’d been wanting to make my own batch of these for a while now, and earlier this week I finally got enough time to whip up a batch of my own. I made a couple slight modifications to her original recipe, one of which substituted dried cranberries for raisins. I’ve always loved the combination of apples and cranberries (remember this and this?) so I figured why not give it a try in the cookies.
Well, I cannot begin to tell you how much I am currently in love with these cookies. Between the combination of spices, the sweet apples and cranberries, the chewy center, and the slightly crispy edges, they are just awesome. Not to mention the fact that they practically scream “fall.”
I <3 all things fall.
Oh, and don’t even get me started about when they’re topped with the glaze.
Vanilla Glazed Cranberry Apple Cookies
(adapted from Mal’s Apple Cookie recipe)
Prep Time: 10 minutes
Cook Time: 12-14 minutes
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup shortening*
- 1-1/4 cups packed brown sugar
- 1 egg
- 1/2 cup finely chopped pecans
- 1 cup finely chopped apples, unpeeled
- 1 cup dried cranberries
- 1/4 cup milk**
- Vanilla Glaze (see recipe below)
*Butter may result in a different consistency if you substitute it for the shortening. For this particular recipe, I used Butter-Flavored Crisco Sticks.
**I used unsweetened almond milk, but any milk would work well
- 1-1/2 cups confectioners’ sugar
- 1 tablespoon very soft butter (not melted)
- 1/4 teaspoon vanilla extract
- 2-3 tablespoons milk
- dash of salt
Preheat oven to 375 degrees. Combine flour, baking soda, salt, and spices in a small bowl and set aside.
In a larger bowl, cream shortening and brown sugar; beat in egg until well blended. Mix in half of flour mixture, then stir in pecans, apples, and dried cranberries. Blend in milk, then remaining flour.
Drop by rounded tablespoonfuls of dough onto a cookie sheet lined with parchment paper (or sprayed with cooking spray). Bake at 375 degrees for 12-14 minutes, or until lightly browned. Allow to sit on cookie sheet for 1-2 minutes, then remove and place on wire rack.
While cookies are still hot, drizzle with vanilla glaze and allow to cool. Enjoy!
Perhaps these will make their way into your holiday baking plans?
I know they’ll be in mine.