These were fabulous! To ensure softness I laid tin foil out on a small pie tin, placed the apples on top, filled them and drizzled them with the sauce and then pulled up the sides of the foil to make a parcel. I baked them for 45 minutes and they were practically liquid inside. Just perfect with custard.

Reviewed On: Oct. 28, 2009

I give this one three stars because they were far to greasy. If I used this recipe again, I would reduce the butter to 1/2 cup. They are also really flat, which I like, but don't expect thick soft cookies. They are closer to ginger snaps.

Reviewed On: Aug. 25, 2008