HOME COOKS: Cookies — not always chocolate chip

Pam Griffin
w/photo

Apple Pie Cookies

This week’s home cooks submitted their favorite cookie recipes, and no chocolate chips. Heather Brown of Fort Walton Beach chose Apple Pie Cookies and Glenda Motter of Santa Rosa Beach sent Butterhorn Cookies. Enjoy!

Apple Pie Cookies

Cookies:

2 cups all-purpose flour

1 Tbsp. cornstarch

1 tsp. baking soda

3/4 tsp. cinnamon

3/4 tsp. salt

Pinch of nutmeg

1 1/2 sticks unsalted butter, softened

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

2 tsp. vanilla extract

1 cup apple pie filling

Icing:

1 cup confectioners powder sugar

1 Tbsp. milk

1/4 tsp. vanilla extract

Cinnamon for sprinkling

Preheat oven to 350. Line two baking sheets with parchment paper. Set aside. 

In a medium bowl, whisk together flour, cornstarch, baking soda, cinnamon, salt and nutmeg. Set aside.

In a stand mixer, beat butter and both sugars until light and fluffy, about 2 minutes. Add in egg and vanilla extract, scrapping down the sides of the bowl as needed.

Add flour mixture, mixing until completely combined. Stir in apple pie filling until evenly distributed. (You can do this by hand or with the stand mixer.)

Using a large cookie scoop, about 1 heaping tablespoon of dough, drop rounded balls of dough onto prepared cookie sheet, leaving space for spreading.

Bake cookies for 13-15 minutes, or until golden brown at edges. The cookies will not look fully cooked in the center, but they will finish cooking while cooling on cookie sheet.

For icing: In a small bowl, whisk together powdered sugar, milk and vanilla extract until smooth. Drizzle on top of cooled cookies.

Sprinkle with cinnamon. Let icing set for 10 minutes, or until firm.

Butterhorn Cookies

2 cups flour

1/2 pt. sour cream

2 sticks softened oleo

1 egg

Dash of salt

3/4 cup sugar

3/4 cup chopped pecans

1 Tbsp. cinnamon

Mix flour, sour cream, oleo, egg and salt in a bowl. Cover and chill in refrigerator overnight.

Mix the sugar, pecans and cinnamon and set aside.

Roll out half the dough on a floured surface, very thin. Cut into pie size pieces. Sprinkle with 1 teaspoon of the nut and sugar mixture.

Roll each pie wedge and place on cookie sheet. Bake at 400 for 20 minutes, until golden.

Home cooks: Submit your recipes for your favorite shrimp dish for  the next column.