My childhood neighbor, Katie, made these cookies all the time for Christmas when we were growing up. A few years ago she finally gave me the recipe and now I make them during the holiday season, too. They are essentially the flavors of apple pie in cookie form. —Kelsey Banfield
1 1/3 cups
brown sugar, packed
2 1/4 cups
chopped unpeeled apple (seeds and core removed)
In a small saucepan add the raisins and fill with water until raisins are just covered. Bring to a boil and then remove pan from heat. Allow to stand for 5 minutes. Drain raisins and reserve.
In a mixer fitted with a paddle attachment beat together shortening and brown sugar. Then, beat in the egg and the milk.
In a separate bowl stir together the flour, baking soda, cinnamon, salt, cloves and nutmeg. With the mixer on low, slowly add this to the shortening mixture. Beat until everything is well blended.
With a wooden spoon stir in the nuts, apple and drained raisins. Drop by heaping teaspoonful onto cookie sheet. Press the tops of the cookies down slightly with two fingers. Bake at 375 for 8-10 minutes.
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.