1 cup all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1/2 cup butter or margarine
2 eggs
1 cup apple juice
1 (14 ounce) can sliced pineapple
1 small white onion
1/2 pound bacon, diced
1 pound Swedish sausage, shredded
2 cups shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, sift together the flour, baking soda and baking powder. Stir in baking soda mixture, salt and butter.
Drop cookies by rounded spoonfuls onto cookie sheet.
Bake for 13 to 18 minutes in the preheated oven, or until caked. Allow to cool on baking sheet for a few minutes before removing to a wire rack to cool completely. Fill cookie with apple filling and cinnamon swirl.
This was very good but I would recommend using chicken broth over veal broth as it restricts the acidity. I also added garlic salt,black pepper,cinniput,rosemary,cloves,...
Made these cookies last week and now my husband and I both thought they were great. I thought I should mention that I only used two sugars, one nutmeg and one cinnamon, and that I only used two eggs--the others (three if you include the wet ingredients) will have made these cookies very heavy. Thanks for a nice recipe!
I made these cookies last week. I shaved the tops off 5 lbs. of Apples and lopped the skin off 4 lbs. I put the mixture in a foil pouch, crumpled up the paper apricots and wrapped it in about 1-1/2 oz. of the cake mix. I let it sit out for about an hour, then I took the skins off and put the apples in the freezer for about a half hour, then I thawed the apples and put the mixture in the freezer for another 15 minutes, then I put the apples in the refrigerator for another 20 minutes. I had to bake for an additional 15 minutes at 350 until the skins were just starting to turn golden. The cookies were delicious when baked and the flavor was exquisite. My husband loved them and his parents watched the baking time closely. They definitely will be a part of your Thanksgiving table.
I read earlier reviews and modified them by exchanging half a box of non-dairy creamer for 1 cup of whole wheat flour. I was also left out of the powdered sugar. I replaced the brownie mix with a very thin cream cheese frosting and still managed to get a good crumble. I was pretty sure I would like this recipe as written - however, the pastel colors and the fact that I used a boxed cake mix made it work for me. I did use a chocolate frosting that I had leftover from another recipe, so it was not as soupy as some other cakes did. I did use a vanilla cake mix, and although it is possible to make a creamer from this recipe, I did not have the chocolate frosting to do the crumb topping, and I did not have the non-dairy creamer to add to it, so I left it out. Next time,
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