Tuesday, October 11, 2016

Sink Your Teeth Into These Apple Cinnamon Cheesecake Cookies

Last Friday we had a few of our favorite humans over for dinner. I made a big kettle of corn chowder with apple cider bacon and herbs. I kneaded dough in the afternoon so we'd have fresh baked loaves of french bread. For dessert, I made apple cinnamon cheesecake cookies. In the past, when I've made cookies with fruit, I opt for dehydrated or dried. I've made a variety of cookies using dried cranberries, blueberries, raspberries, strawberries, bananas, and pineapple. On Friday, I decided to experiment.

This time around, I used fresh apples. The cookies came out delicious. Everyone loved 'em. Best of all, these cookies are pup friendly. Our kids got a few nibbles and they were head over paws in love.

The first thing you want to do is peel and dice a couple of medium apples. Once diced, add 2 tablespoons of flour and mix. Make sure all the apples are coated with flour.

In a mixer or bowl combine 1 cup Crisco shortening, 3/4 cup brown sugar, 3/4 cup white sugar, 2 eggs and 1 teaspoon vanilla. Mix well.

To that you'll want to add 2 1/4 cup flour, 1 teaspoon baking soda and 2 tablespoons of cinnamon. I always add a few extra sprinkles of cinnamon because we love the flavor.

As your mixing, add the apples and a bag of good quality white chips. If your cookie dough is too sticky, add a little more flour.

Roll dough to the size of a golf ball and place onto nonstick cookie sheet.

Bake for 19 minutes at 350. This time will vary depending on your oven.


No comments:

Post a Comment