Apple CookiesRecipe from Camilla Saulsbury's The Ultimate Shortcut Cookie Book Cumberland House: 2009. Reprinted with permission.
These toffee apple cookies bring all the best flavors of fall together in one simple cookie recipe. You'll never believe these apple cookies start with a refrigerated sugar cookie dough.
- 1 16.5 oz. roll of refrigerated sugar cookie dough
- 6 oz. package dried apples, chopped
- 1/2 cup English toffee baking bits
- Chocolate Dip (optional)
- 1 cup semisweet or milk chocolate chips
- 1 Tbsp. vegetable shortening
- Preheat oven to 350 degrees F. Spray cookie sheets with nonstick cooking spray.
- Break up the cookie dough into large bowl. Let stand for 10-15 minutes to soften. Add the dried apples and toffee bits. Mix well with your fingers, the paddle attachment of an electric stand mixer or a wooden spoon.
- Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
- Bake 10-13 minutes or until just set and golden at the edges. Transfer cookies to wire racks to cool completely.
- If desired, dunk one end of each cookie into chocolate dip. To make dip: Melt chips and shortening in a small, heavy saucepan over low heat, stirring often to avoid scorching.
- Place dipped cookies on wax paper-lined cookie sheet. Place cookies in refrigerator until set.