Cinnamon Applescotch Cookies Food

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.

CINNAMON COOKIES

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.

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.

CINNAMON APPLESCOTCH COOKIES

Steps:

• Cream shortening with sugar.
• Beat in egg and vanilla;Stir in applesauce.
• Combine flour,cinnamon,soda and salt.
• Stir into creamed mixture;mix in butterscotch chips.
• Drop from teaspoon onto greased cookie sheets.
• Bake in pre-heated 350°F oven 12- 15 minutes.

CINNAMON APPLESAUCE COOKIES

Steps:

• In a large bowl, beat margarine, brown sugar, applesauce and egg until smooth.
• In a medium bowl, combine flour, baking powder, cinnamon and salt. Add to the applesauce mixture, stirring by hand just until you have a soft dough. Divide the dough in half, wrap each half in plastic and refrigerate for at least an hour or until well chilled.
• When ready to bake, preheat oven to 375 degrees. Roll dough 1/8 inch thick between two sheets of waxed paper. Cut with a 2 1/2 inch cookie cutter or glass rim, and place 1 inch apart on a cookie sheet that has been lightly sprayed with nonstick spray.
• Bake for 10 - 12 minutes, until edges are golden. Bake 5 minutes longer for darker golden, crispier cookies. Transfer to a wire rack to cool.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.