Crisp Apple Cookies

By • April 4, 2013 0 Comments

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Author Notes: At once chewy, crispy and light, these cookies fill the house with a delicious, spicy aroma that foreshadows their incredible taste -- full of tender apples, chewy raisins, crisp cornflakes and warm spices. [This recipe first appeared on my web site, http://buttersugarflowers.com]butter, sugar, flowers

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Makes about 40

  • 3 medium apples
  • ¾ cups sugar
  • ¾ cups raisins
  • Various dashes generous ground spices to taste: cinnamon, nutmeg, ginger, cloves, etc.
  • ¾ cups butter at room temperature
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 cup flour (whole wheat, all-purpose, or a gluten free blend)
  • 4 cups cornflakes cereal, divided
  1. Wash, core and cut apples into cubes about 1/3 inch square. There should be a little over 2 cups when chopped.
  2. Place apples, raisins, and ¼ cup of the sugar in a saucepan over low/medium heat. Sprinkle liberally with spices to taste.
  3. Cook, stirring occasionally, until apples soften a bit and the mixture becomes sticky with a bit of visible syrup. Remove from heat and let cool to room temperature.
  4. Line 2-3 cookie sheets with parchment paper. Preheat oven to 375 F. Crush two cups of the corn flakes coarsely; there should be 1 cup once they are crushed.
  5. In a separate large bowl, beat the butter, remaining 1/2 cup sugar, and egg until creamy, even and pale.
  6. Over the butter mixture, use a sieve or sifter to add the the flour, baking powder, salt (if using), a few more dashes of spices. Stir until just combined.
  7. Alternate adding the crushed corn flakes and the cooked fruit to the batter, folding them in by hand. Mix until just fully incorporated, then add the remaining 2 cups whole corn flakes, stirring them in gently until just combined.
  8. Scoop dough into cookies a little smaller than golf balls, squeezing them with a gentle, firm grip so that they hold together while baking. Line them up on the lined cookie sheets with at least 1.25 inches between cookies.
  9. Bake for 10-15 minutes. They are done baking when their bottom edges and the corners of the cornflakes are golden brown.
  10. Let the cookies cool on the cookie sheets for about 10 minutes before transferring them to a plate, container, or mouth! They lose their crispness over time, so are best eaten within a day or two and stored away from moisture.

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