2 tablespoons shortening
2 tablespoons packed brown sugar
1 1/2 cups medium size eggs
1 (20 ounce) can apple pie filling: apple pie filling
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter or margarine and brown sugar until smooth. Stir in the eggs one at a time, then stir in the apple pie filling. Reserve 1 cup of the batter stock. Melt the remaining batter stock, 1/4 cup at a time, over a double boiler or in the microwave. When the third apple pie pie pie filling has been baked, stir in the reserved flour until just moist. Drop by spoonfuls onto the prepared pie pan.
Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool, cut into bars. International date: 1830
Variations: This cookie can be refrigerated for one month before making the pie filling. Rotate the pan 15 minutes or so after removing from the refrigerator.
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