Reviews (1)
Add Rating & Review
34 Ratings
5 star values:
4
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
3
Martha Stewart Member
Rating: Unrated
08/30/2013
I made half the recipe, used walnut instead of raisin, backed in an 8 inch cake pan, and increased baking time to 30 minutes. It was sooo delicious.
Back to Apple-Raisin Cookies
All Reviews for Apple-Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Apple-Raisin Cookies
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 26
Ingredients
Ingredient Checklist
1 cup all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
Ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
3 tablespoons whole milk
1 Granny Smith apple, peeled, cored, and diced small
1 cup raisins
3/4 cup confectioners’ sugar
Cook's Notes
These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. To keep them looking pretty, glaze them just before serving.
Gallery
Apple-Raisin Cookies
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 26
Gallery
Apple-Raisin Cookies
Apple-Raisin Cookies
Apple-Raisin Cookies
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 26
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 26
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Yield: Makes 26
Makes 26
Ingredients
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon coarse salt
- Ground cloves
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed dark-brown sugar
- 2 large eggs
- 3 tablespoons whole milk
- 1 Granny Smith apple, peeled, cored, and diced small
- 1 cup raisins
- 3/4 cup confectioners’ sugar
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.
With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.
In a small bowl, whisk together confectioners’ sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.
Cook's Notes
These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. To keep them looking pretty, glaze them just before serving.
Cook’s Notes
These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. To keep them looking pretty, glaze them just before serving.
Reviews (1)
Add Rating & Review
34 Ratings
5 star values:
4
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
3
Martha Stewart Member
Rating: Unrated
08/30/2013
I made half the recipe, used walnut instead of raisin, backed in an 8 inch cake pan, and increased baking time to 30 minutes. It was sooo delicious.
Reviews (1)
Add Rating & Review
34 Ratings
5 star values:
4
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
3
Add Rating & Review
34 Ratings
5 star values:
4
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
3
34 Ratings
5 star values:
4
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
3
34 Ratings
5 star values:
4
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
3
- 5 star values:
- 4
- 4 star values:
- 12
- 3 star values:
- 10
- 2 star values:
- 5
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
08/30/2013
I made half the recipe, used walnut instead of raisin, backed in an 8 inch cake pan, and increased baking time to 30 minutes. It was sooo delicious.
Martha Stewart Member
Rating: Unrated
08/30/2013
I made half the recipe, used walnut instead of raisin, backed in an 8 inch cake pan, and increased baking time to 30 minutes. It was sooo delicious.
Rating: Unrated
All Reviews for Apple-Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Apple-Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
