Moist, delicious and addictive cookies for the Holiday Table.

Who doesn't love these Honey Crisp apples? These are the MOST addictive apple I have ever eaten, and I'm not alone in thinking this. Everyone should try these. I decided to use one for this recipe, and once again, we couldn't stop eating these cookies, either. Apple crack? Yeah, that's gotta be it.
And unlike me, they don't get old or dried out, but they do seem to get even better, if that's possible, so these will last through a holiday weekend, if you make enough. teehee

Apple Cookies:


 1/2 cup shortening

 1 1/3 cups packed brown sugar

 1 egg

 1/4 cup milk

 2 cups all-purpose flour

 1 teaspoon baking soda

 ½ tsp. kosher salt

 Scant 1/8 teaspoon ground nutmeg

 1 teaspoon ground cinnamon

 Scant 1/8 teaspoon ground mace

 1 cup chopped pecans

 1 cup finely diced or shredded, peeled Honey Crisp apple ( 1 apple)

 1 cup raisins

Vanilla Glaze:

 1-1/2 cups confectioners’ sugar

 1 tablespoon butter, melted

 1/2 teaspoon vanilla extract

 1/8 teaspoon kosher salt

 2 to 4 teaspoons frozen apple juice concentrate, thawed but not diluted, and then warmed in the microwave (10 seconds)

Directions:

1. Preheat oven to 400 degrees F.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and brown sugar until light and fluffy, about 10 minutes. Add egg and milk and beat until combined.

3. In a medium bowl, combine the flour, salt, baking soda, nutmeg, cinnamon and mace. Gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins.

4. Drop by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake in preheated oven 8-10 minutes or until cookies are dark golden brown. Cool on wire racks. (375° pure convection mode for 14 to 16 minutes, for three cookie sheets)

5. To make vanilla glaze, in a small bowl, combine the confectioners’ sugar, butter, vanilla, salt, and warmed apple juice. Drizzle over warm cookies. If not of drizzling consistency, add 1 tsp. warm water, and stir again. Scoop glaze into a zip-loc bag, push the air out, seal, then make a small cut in one bottom corner, and squeeze glaze onto the tops of the cookies. Do this gently, so the bag doesn’t burst.