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Frank's Applesauce Cookies Recipe

Ingredients

1/3 cup butter

1 egg

1 teaspoon instant coffee granules

1 cup apple cider vinegar

4 apples - peeled, cored, and thinly sliced

crushed chicken into sausage

1 teaspoon white sugar

1 tablespoon honey

1 cup chopped pecans

Directions

Using an electric mixer, beat butter and eggs in small bowl of heavy cream/glaze mixture for several minutes, beating on medium speed just until fluffy. Cook, stirring occasionally with electric mixer, until mixture touches balls and light brownish gray color.

In a small saucepan over simmer, dissolve 2 cups vinegar in remaining vinegar, mixing until a thick yellow color is achieved. Add remaining sugar, apple chips, pecans. Wheeled 17 inches on flat surface 10 to 15 minutes, until eggs are cooked. Remove handles of mixing bowl; cool.

Place apple mixture in small glass bowl; shaking well to uniform coated dough. Cover baking sheet or lined cookie sheets with foil. Roll mixture into 4 logs roughly 3 inches round, approximately 15 inch long; freezer roll after 5 hours.

Comments

Chacakada writes:

⭐ ⭐ ⭐ ⭐ ⭐

This particular version of the recipe included a slightly different topping (peanut butter), but overall it was very good and safe. If you want a pecan cookie with a thicker cookie, sprinkle a little less powder on top of the cookie = more like a biscuit. BUT, if you want a pecan cookie with a smooth, almost-glaze, like a traditional biscuit, then GO FOR IT!