Apple Crisp Cookies
Posted by: Jan Taylor Fri, 4 Jun 2004, at 5:32 p.m.
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco
1 cup firmly packed light brown sugar
1 tsp. vanilla extract
2-1/2 cups oats
2-1/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
6 to 8 tablespoons water
1 can (21 oz.) apple pie filling, finely chopped
1 cup reserved crumb mixture
1/2 cup finely chopped pecans or walnuts
Heat oven to 375 º. Grease baking sheet with Butter Flavor Crisco. For cookies,
combine Butter Flavor Crisco, brown sugar and vanilla in large bowl. Beat at
medium speed of electric mixer until well blended. Combine oats flour, baking
soda and salt. Add alternately with water to creamed mixture stirring with
spoon. Mix well after each addition. (Mixture will be crumbly, but will hold
together when shaped into small ball) Add additional water if necessary. Reserve
1 cup for topping. Shape remaining dough into 1-inch balls. Place 2 inches apart
on greased baking sheet. Flatten to 1/8-inch thickness with floured bottom of
glass. Smooth edges. Bake at 375º for 5 to 7 minutes or until light brown around
edges are firm. Remove from oven. Cool on baking sheet about 5 minutes.
For topping, place 1 measuring teaspoonful of apple filling in center of each
cookie. Spread carefully to cover. Combine 1 cup reserved crumbs and nuts in
small bowl. Toss until mixed. Sprinkle over apple filling.
Return to oven. Bake 5 minutes or until topping is light brown. Cool 1 minute
before removing to cooling rack.