I’m not sure how it’s Sunday again, but here we are, waiting for the Giants’ game to start … having spent all day working through our at-home to-do list (sidenote: it’s not done yet ….) and making antelope jerky.
The jerky tastes great, but at this point, anything that smells like jerky or barbeque sauce isn’t sitting so well with me.
I figured that since I teased the idea of Applesauce Jumble Cookies, I should probably share the recipe. I happen to feel that they are a great Thanksgiving contribution if you’re a visitor (or maybe a little office snack for Wednesday?). Or … just because you like really good cookies.
What you need:
2 3/4 cup flour
1 1/2 c brown sugar
1 tsp salt
1/2 tsp baking soda
3/4 cup apple sauce
1/2 cup butter (softened)
1 tsp cinnamon
1/4 tsp cloves
1 tsp vanilla
1/3 cup butter
2 cup confectioners sugar
1 1/2 tsp vanilla
What to do:
Preheat oven to 375.
1. Mix all ingredients thoroughly.
2. Drop dough by level TBSP 2 inches apart on ungreased baking sheet.
3. Bake 12 minutes or until almost no imprints remain when touched with a finger.
4. Immediately remove from baking sheet and cool.
1. Heat butter over low heat until golden brown. Remove from heat.
2. Blend in confectioners sugar and vanilla.
3. Mix in 2 – 4 tsp hot water until mixture is spreadable. (You may have to add a teaspoon hot water throughout icing process to keep the icing consistency spreadable).
This recipe makes approximately 3 dozen cookies. I had a box packed to take to my office, but John and I, after careful consideration, decided to keep them at home. That should speak volumes as to how good they are!
PS. This recipe is brought courtesy of my baking guru, Angie. I absolutely could not make cookies well without her. She’s a baking goddess.