COOKIES
1 1/4 c Firmly packed brown sugar
1/2 c Butter, softened
2 Eggs
1 ts Vanilla
1 1/2 c Pillsbury BEST All
-Purpose Flour
1 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
1/8 ts Nutmeg
1/2 c Shredded, peeled apples
1/2 c Finely chopped pecans
TOPPING
1/2 c Powdered sugar
1/4 ts Cinnamon
Heat waffle iron to medium-low. In large bowl, beat brown sugar and butter
until blended. Add eggs and vanilla; beat well. Lightly spoon flour into
measuring cup; level off. Add flour, baking powder, 1 t cinnamon, salt and
nutmeg; mix well. Stir in apples and pecans. Spray waffle iron with
nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart
onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are keep golden
brown. Immediately remove from waffle iron; cool 1 minute on wire rack.
Repeat with remaining dough. In small bowl, combine powdered sugar and 1/4
t cinnamon; mix well. Using powdered sugar mixture, dip or dust both sides
of slightly warm cookies. Serve warm or cool. Store in tightly covered
container.
Yields
36 Servings