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Whole Wheat Fresh Apple Cookies
The original recipe was submitted by Mrs. Margarita Brodie of Norway, Or in the 1964(? - First Edition) edition of Favorite Recipes of America "Desserts" Cookbook.
This collection of cookbooks have some really awsome recipes. I have modified this recipe enough that I am now proud to call it slightly mine.
This is a delicious cake-like cookie recipe that is a great way to use apples while getting wonderful nutrition into your family without them knowing it. They will never guess that these are whole wheat! Enjoy!
1 Cup Shortening
1 tsp Salt
2 2/3 Cups Brown Sugar, Packed
2 tsp Nutmeg
2 tsp Cinnamon
1 tsp Cloves (if you use a good brand, this may be too much)
2 tsp Baking Soda
2 tsp Baking Powder
2 Eggs
1 Cup Buttermilk
2 Cups Golden Raisins
20.5 oz. Cored and Finely Chopped Apples, with peels
4 Cups White Whole Wheat Flour
1/4 Cup Ground Flax Meal
1 Cup Chopped NutsPreheat oven to 400 degrees. Mix all ingredients together well; drop by 1/4 cup (muffin scoop works very well here) scoops onto parchment lined cookie sheets. The parchment is very important. These cookies stick!
Bake for 10 minutes; rotate sheets. Continue baking for 4 minutes. Cool for 15 minutes then remove to cooling racks until completely cool.
Store in single layers, separated by wax paper or parchment, tightly covered.
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