Reviewed: Oct. 2, 2007

Yum! I used margarine, but next time will use shortening. Great flavor. Followed other suggestions and piped a zig-zag of icing on when the cookies were barely warm. Layered them on sheets of wax paper in an airtight container. Thanks for the delicious recipe!

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Peach822

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2007

Thanks to these cookies, I am the most loved firefighter at the station!! These are the best cookies ever!! I made them with 1/4c of shortening and 1/4c of becel, 1/2 baking powder and 1/2 baking soda and used whole milk. Thanks! They are a huge hit and I'll be sure to make these for all events!!

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featherwynd

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Reviewed: Oct. 1, 2007

I forgot to add the milk to the batter when I made these cookies, but as much as they spread while baking, I'm glad I didn't. I'd like to try making muffins or bread out of this recipe. My cookies totally didn't hold together and had to be eaten with a fork. I also though that the apples (I shredded them) looked kinda weird in the finished cookies. Still, they were pretty good, especially with cinnamon added to the frosting.

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Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 1, 2007

yummy! a big hit with the family :) they are so soft and moist. I did use butter instead of shortening, and baked at 350 degrees for 9 minutes.

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baking_queen

Cooking Level: Expert

Home Town: Harrison, New Jersey, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Oct. 1, 2007

These were very good. The texture was super soft. I brought 2 dozen into my work and they were all gone by the end of my shift! I think next time I will swap out the shortening for butter and try 1/2 splenda to make it a bit healthier.

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Shannon Michelle

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Pleasant Hill, California, USA

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Reviewed: Oct. 1, 2007

Read this Friday before leaving work and it sounded so easy and good. I made them Sunday and they were a big hit. I did do the 2 cups of apples as some suggested. I also added more confection sugar to make a thicker glaze. One suggestion is glazing while still warm put a piece of parchment paper under the cookie rack to catch the dripping, easy clean up. Thanks again this one is a keeper.

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KATHY C

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Sep. 30, 2007

These cookies are really good. Next time I'd cut down on the brown sugar though because they seemed a bit too sweet for me. Also, since the batter is thin compared to some other types of cookie batter, make sure that when you drop tablespoonfuls of batter onto the cookie sheets that the drops have some height to them so that when they cook and flatten out (and they flatten out lots), they aren't too too flat - because the cookies end up cake-like, having them too thin and flat caused them to break apart when I made them. Besides that, these are great! I used pecans instead of walnuts and next time, I think I'll add more nuts and apple but less raisins. I'm tough at rating so that's why I only gave them a 3 - but I think that's more of a personal preference thing. I'd definitely make these for someone into the spicy tastes of autumn. A great alternative to PB and chocolate chip cookies!

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Kalan L.

Cooking Level: Intermediate

Home Town: Chapleau, Ontario, Canada

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Reviewed: Sep. 30, 2007

Delicious for fall! I baked cookies on 375 for 10 minutes and it was perfect. I used one granny smith that ended up being about 1 1/2 cups of apple. I used a zip bag for adding the glaze when the cookies had cooled down a little and it worked out great. I'll be making these again!

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WYLISHA

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Sep. 30, 2007

Aside from using Craisins instead of raisins and baking at 350 for 12 minutes, I baked these cookies as instructed. They are really good. A nice cookie for Fall. My kids loved that they had "frosting."

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K.D. Baum

Cooking Level: Intermediate

Living In: La Grande, Oregon, USA

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Reviewed: Sep. 30, 2007

These cookies are awesome!!! I was looking for something different to do with the apples that we had picked. I omitted the walnuts--son has a peanut allergy and the raisins--don't like; and they still were outrageous. Will be making again real soon.

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Alyssa

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Reviewed: Sep. 29, 2007

I made these for my family and they were not impressed with them at all! :o( I wasn't able to try them due to my current diet restrictions, but I ask them to rate them and 2 gave them 3 stars and one 2 stars. I was disappointed. I thought they would be a big hit on a rainy day. I followed the recipe exactly, with the exception of leaving the nuts out of half the batch. Otherwise, no changes. Thanks anyway!!

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CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Sep. 29, 2007

Great recipe! I'd never had apple cookies before, but the idea intrigued me, so I tried them out. I did cut the cloves and nutmeg back to 1/4 tsp each, since I'm not a fan of strong spices, and I used another member's suggestion of halving the glaze and applying with a plastic baggie ...they turned out delicious!

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Nicki

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Satellite Beach, Florida, USA

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Reviewed: Sep. 29, 2007

I'll be honest... I wasnt expecting these to be that great, but they were FANTASTIC! I added the walnuts and used crasins instead of raisins. I used 1/4c. butter and 1/4c. shortening. I also cooked them at 375 for about 11 minutes. I wrote this recipe on a napkin thinking I wouldnt use it again, but its gettign re-written and going in my recipe book!

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Sep. 28, 2007

Very good spice cake like cookies i used pears instead of apples.

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Andrea

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Reviewed: Sep. 28, 2007

The best

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superman

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Reviewed: Sep. 28, 2007

These are about the most amazing cookies I have ever made. I followed the recipe exactly except I took other reviewers suggestions and reduced the oven temp to 300 and baked for 15 minutes: perfection. Thanks for a fantastic recipe!

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Kim N.

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Reviewed: Sep. 28, 2007

A very ssweet/spicy cookie that will be perfect for holiday get togethers! I left out the walnuts and thought they were just perfect with the apples and raisins. I took another reviewer's advice and put the icing in a baggie and applied it in a spiral pattern. The cookies are VERY sweet, I can't imagine covering the whole tops with icing!

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Sep. 28, 2007

My husband LOVES cookies like this. These are wonderful. A real "comfort" food. Kinda "old-fashioned" type cookie. YUM! YUM! Will make for gift baskets come Christmas. Great with hot tea or coffee. Starts the day off feeling warm and cuddly.

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Lorry

Cooking Level: Expert

Home Town: Portsmouth, Ohio, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 28, 2007

These are yummy cookies. The edges are crispy and inside is fluffy, almost like a muffin. I omitted the raisins and replaced with extra apples. Also added a tad bit of vanilla to the mix.

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ritajennings

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

These were so yummy!!!! My 11 month old was crazy about these. I am always looking for a way to sneak in some healthy items into our cookies and this was a great and tasty way to make them. They were crunchy on the outside and soft on the inside. Perfect! Thank you so much for sharing this recipe.

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