Enjoy the Fall Season with these delicious cookies
Makes about 2 dozen small cookies or 1 dozen large cookies
1 stick grass fed butter – softened
1/4 cup organic raw cane sugar
1/4 cup organic coconut palm sugar
1/2 cup Old Fashioned Apple Butter
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon organic cinnamon
1/8 teaspoon sea salt
1/2 cup finely chopped walnuts
Preheat oven to 350 degrees F
Line cookie sheet with parchment paper
In a medium mixing bowl, mix with a whisk the flour, salt, baking powder and baking soda together. Set aside.
With electric mixer and separate mixing bowl, cream butter.
Add raw can sugar and coconut palm sugar to creamed butter and beat until creamy.
Add egg, apple butter and vanilla extract to creamed mixture, beat on medium until fluffy.
Set mixer on low and slowly add flour mixture. Mix well.
Stir in the walnuts
For small cookies, drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheet.
For larger cookies, drop dough by heaping tablespoonfuls 2 inches apart onto prepared cookie sheet.
Note: I use the squeeze handle scoop to drop the dough onto the cookie sheet. The small scoop is 1 Tablespoon and the medium scoop is 2 Tablespoons in size.
Bake 10 to 12 minutes minutes or until edges are lightly browned.
Remove from oven and allow to set for 1 minute and then remove cookies to wire rack to cool completely.
Simple Sugar Drizzle
1/2 cup organic powdered sugar
1 teaspoon organic cinnamon
Mix the sugar and cinnamon together in a small bowl and add just enough water to make a creamy icing drizzle.