This recipe is in a Pillsbury cookie cookbook I found at a thrift store. I used Granny Smith apples for crispness and tartness. I added a sprinkle of granola to the top of the dough before baking, which added a fun crunch and made them more interesting to look at. I used cinnamon, rather than nutmeg. Next time, I will try the nutmeg but would certainly put in less than the 1 teaspoon it calls for because that much nutmeg is just too much for my taste.
1½ cups firmly packed brown sugar
½ cup butter, softened
¼ cup milk
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1½ cups all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon or nutmeg
¼ teaspoon salt
1½ cups finely chopped apples*
1 cup granola, plus more for topping**
1 cup powdered sugar***
¼ cup lemon juice
1. Heat oven to 375°F.
2. In large bowl, combine brown sugar and butter. Beat until light and fluffy. Add milk, 1 tablespoon lemon juice, lemon peel and egg. Blend well.
3. Add all purpose flour, whole wheat flour, baking soda, cinnamon and salt. Mix well.
4. Stir in apples and 1 ½ cups granola.
5. Drop in 2 tablespoon balls about 2 inches apart onto ungreased cookie sheets. Sprinkle with additional granola and gently press into surface.** Bake 9 to 13 minutes or until light golden brown. Immediately remove from cookie sheets. Cool until completely cooled.
6. Meanwhile, in small bowl, combine powdered sugar and ¼ cup lemon juice
lemon juice, adding enough lemon juice for desired drizzling consistency. Drizzle over cooled cookies.***
* I used Granny Smith
** I added the granola on the surface and it made them look a lot cooler and the crunch was really fun.
*** I used almost twice as much glaze as the recipe called for.
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