Apple Gems

Name: Apple Gems
Ingredients: Â½ cup unsalted butter at room temperature; 1-1/3 cups firmly packed brown sugar; 1 egg; 1 large apple, peeled, cored and finely chopped (or two apples for moister cookies); 1 cup golden raisins, finely chopped; 1 cup walnuts or filberts, finely chopped; Â¼ cup apple juice; 1 teaspoon finely grated lemon peel; 2 cups unbleached all purpose flour; 1 teaspoon baking soda; 1 heaping teaspoon cinnamon; 1 teaspoon freshly grated (not preground) nutmeg; Glaze:; 1-1/2 cups sifted powdered sugar; 3 tablespoons apple or lemon juice; 1 tablespoon unsalted butter; optional: grated lemon rind

Ingredients

Â½ cup unsalted butter at room temperature
1-1/3 cups firmly packed brown sugar
1 egg
1 large apple, peeled, cored and finely chopped (or two apples for moister cookies)
1 cup golden raisins, finely chopped
1 cup walnuts or filberts, finely chopped
Â¼ cup apple juice
1 teaspoon finely grated lemon peel
2 cups unbleached all purpose flour
1 teaspoon baking soda
1 heaping teaspoon cinnamon
1 teaspoon freshly grated (not preground) nutmeg
Glaze:
1-1/2 cups sifted powdered sugar
3 tablespoons apple or lemon juice
1 tablespoon unsalted butter
optional: grated lemon rind

Preparation Instructions:

Preheat oven to 375°. Grease baking sheets (I use foil).
Cream butter with sugar in large bowl until light and fluffy. Stir in egg, apples, raisins, nuts, apple juice and lemon rind. Blend in flour, baking soda, cinnamon and nutmeg and mix well. Drop dough by tablespoons onto prepared sheet. Bake 10-12 minutes.

Meanwhile prepare glaze. Blend sugar, juice and butter in blender or beat with mixer.

Remove cookies from oven. Let cool slightly on wire rack. Dip top of each warm cookie into glaze, swirling to cover. Return to wire rack (to allow excess glaze to drip through) and cool completely. Store in airtight container (these also freeze well).

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Apple Gems

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