Reviewer:

Reviewed: Mar. 2, 2012

These were fantastic cookies!....I subbed fake butter for the shortening and omittedthe spices at my kids request.....them made a simple cream cheese frosting for the top.....good stuff!

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Reviewer:

JennM

Cooking Level: Beginning

Home Town: Corona, California, USA

Living In: Queen Creek, Arizona, USA

Reviewed: Feb. 5, 2012

Great flavor! And like another reviewer said, they're more cake-like than cookie-like. They're soft and springy... I actually added a touch more flour, and they were still very, very soft. I didn't realize I was out of confectioner's sugar when I made them, so I didn't make the icing, but they were delicious enough without. My 17-year-old kid brother was practically eating them three at a time! I put the best of the batch in a gift for my Mother, and needless to say her diet hasn't been going so well! Just mixing in the cinnamon, cloves, and nutmeg into the flour made my day feel so christmas-ey!

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Reviewer:

Lulu

Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

I loooove these cookies! I use a coarse shredder for the apples, and it's great!

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Reviewer:

Kerry

Reviewed: Dec. 28, 2011

I used margerine instead of shorteningand milk instead of cream. A spice cookie.

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Reviewer:

GVO

Reviewed: Dec. 26, 2011

Mmm Spicy. These are very flavorful soft cookies. I did not want raisins so I did not add them. I used pecans because that's the nut I had on hand. I also made my glade thinner. Easy recipe. Will make these cookies again and again.

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Reviewer:

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Largo, Florida, USA

Reviewed: Dec. 25, 2011

I generally bake about 10 different types of cookies every Christmas. These are definitely keepers.

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Reviewer:

KBSWORDS

Reviewed: Dec. 19, 2011

K, so I made these cookies for Christmas and they were GONE in 3 days! I had to make a second batch to put in my gift baskets as we ATE them ALL!! They are like little delicious apple cakes! I made them just as written, the little chunks of apple cook in there beautifully, I would definitely NOT shred the apple as it would then disappear, I used Granny Smith, but I think any hard apple would be good. I glazed most of them but was heavy handed with it and ran out so a few just had powdered sugar, which was good as well!

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Reviewer:

Aliboo

Cooking Level: Expert

Living In: Newark, Delaware, USA

Reviewed: Dec. 19, 2011

Ah. Mah. Zing. Only made tiny adjustments- used unsalted butter, left out raisins and nuts, used whatever milk i had in fridge instead of half and half for glaze. Fabulous. more cake like than crispy cookie, which i love.

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