Best 8 Apple Scotch Cookies Recipes

OLD-FASHIONED APPLE COOKIES

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

APPLE-OAT COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, oats, cinnamon, baking powder, baking soda, salt and allspice in a medium bowl. Combine the butter, brown sugar, granulated sugar and eggs in a separate bowl; whisk until smooth. Stir in the grated apple and vanilla, then stir in the flour mixture until just combined.
• Scoop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 1 inch apart. Bake until just set around the edges, 10 to 12 minutes, switching the baking sheets halfway through. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar and milk in a bowl; drizzle on the cookies.

APPLE-CHIP COOKIES

Steps:

• In a bowl, cream butter and brown sugar until light and fluffy. Beat in cream and egg. Combine dry ingredients; add to creamed mixture. Fold in the apples, chips and nuts. Drop by teaspoonfuls onto greased baking sheets., Bake at 350° for 12-15 minutes. Do not overbake. Remove to wire racks to cool completely. For glaze, combine all ingredients; spread over cooled cookies.

APPLESCOTCH CRISP

Steps:

• Place the apples in an ungreased 11x7-in. baking dish. In a large bowl, whisk the brown sugar, 1 tablespoon flour, water and milk. Pour over apples. , In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and the remaining flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Bake at 350° for 45-50 minutes or until topping is golden brown and fruit is tender. Serve with ice cream if desired.

APPLESCOTCH PIE

Steps:

• In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
• Heat oven to 425°F.
• In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
• Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.

APPLESCOTCH DESSERT

Steps:

• Preheat oven to 350°.
• Mix brown sugar, cornstarch and 1/2 teaspoon salt. Add 2 cups cold water and cook in saucepan until bubbly over medium heat.
• Cook 2 minutes more after bubbly.
• Remove from heat; add 1 teaspoon vanilla and 2 tablespoons butter or margarine.
• Pour into greased 9x13-inch baking dish.
• Combine flour, 1/4 cup granulated sugar, baking powder, and 1/2 teaspoon salt.
• Cut in shortening; stir in chopped apple.
• Stir in milk and remaining vanilla.
• Drop by teaspoonfuls over syrup in baking dish.
• Combine the 1 tablespoon granulated sugar with 1/2 teaspoon cinnamon; sprinkle over dough mixture.
• Dot with remaining butter or margarine.
• Serve warm or cold with whipped cream, if desired.

APPLE SCOTCH COOKIES

Steps:

• Cream together softened butter with brown sugar.
• Add eggs and milk; beat well.
• Mix and sift flour, baking powder, salt and spices; stir into creamed mixture.
• Stir in apples, walnuts, raisins and butterscotch pieces.
• Drop by tablespoons on well-greased cookie sheet.
• Bake at 400 degrees for 10 - 12 minutes.
• Remove from baking sheets immediately, cool on racks.