time of the year. I opted to not use the walnuts in the caramel and instead used sparkles for a more holiday look.
- 1/2 cup vegetable shortening
- 1 1/4 cups packed light brown sugar
- 1 egg
- 1/2 cup apple juice, divided
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup apple, peeled and shredded
- Beat shortening and brown sugar in a medium bowl until blended; beat in egg.
- Mix in 1/4 cup apple juice.
- Combined flour, baking soda, salt, and spices; mix in the remaining 1/4 cup apple juice and apples.
- Drop by teaspoonfuls, 2 inches apart, onto greased cookie sheets.
- Bake at 350 until browned, 10 to 12 minutes
- Cool on wire racks.
- Spread with frosting and sprinkle each cookie with crushed walnuts.
Caramel Frosting
- 2 -3 tablespoons margarine, softened
- 1⁄3 cup packed light brown sugar
- 2 tablespoons of water
- 1 1⁄2 cups powdered sugar
- 2 -4 tablespoons of milk
- 5 tablespoons finely crushed walnuts
- Heat margarine, brown sugar, and water over medium-high heat in a saucepan, stirring until sugar dissolves.
- Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately.
- If frosting begins to harden, return to low heat and stir in more milk.