2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon baking soda/water
1 teaspoon salt
1 egg, beaten
1 tablespoon vegetable oil
2 tablespoons white sugar
1 tablespoon lemon zest
1 cup chopped walnuts
1 cup oatmeal
2 1/2 cups rolled oats
2 eggs
1 teaspoon lemon zest
1/2 cup butter, softened
1 cup bourbon or margarine, room temperature
In a medium bowl, mix the flour, baking powder, baking soda and baking soda/water. Stir into the bulgur under and let rest for 10 minutes.
Beat together the egg, oil, sugar, lemon zest, chopped walnuts, oatmeal and rolled oats.
Using a pastry knife or wooden spoon, divide the bulgur into 20 portions. Place an apple spread (recipe in notes) on each piece. Roll the bulgur into a cone and place on a large baking sheet. Let rest 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Brush sheets with melted butter, place two of the bulgur on each sheet, covering evenly. Spread 2 inches apart onto the baking sheet. Brush warm lemon zest on top of bulgur and apples at each turn. Brush lightly with bourbon or margarine.
Bake in preheated oven until a knife inserted in center comes out clean, about 12 minutes. Remove pan from oven and let cool on wire rack. Slice cookies into 1 inch squares. Roll cookies in the lemon zest. Place onto the cookie sheet. Let cool at room temperature for 10 minutes.
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