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Giant Apple Cookie
Author/Submitted by: Mimi Markofsky
Servings: 8
Categories:
Cookies
/
Desserts
Ingredients: 1 1/4
Cups
Dried Apples,
coarsely chopped
1/2
Cup
Apple Juice 1
Tablespoon
Lemon Juice 1 1/3
Cups
Flour 3/4
Cup
Sugar 1
Tablespoon
Light Brown Sugar 1/2
Teaspoon
Salt 1/2
Teaspoon
Cinnamon 1/4
Teaspoon
Baking Soda 5
Tablespoons
Butter 3
Tablespoons
Egg,
well beaten
(About 1 Extra-Large Egg) 1
Teaspoon
Vanilla Extract 1
Cup
Walnuts,
chopped
2
Tablespoons
Golden Raisins
Icing 5
Tablespoons
Powdered Sugar 1
Tablespoon
Whipping Cream,
chilled, unwhipped
1/4
Teaspoon
Lemon Juice
Directions:
In a medium skillet, over a low heat, combine apples, apple juice and
lemon juice. Cook for 5 minutes, stirring twice. Increase to high and
boil for 10 minutes (if apples start burn, reduce heat to simmer). Cover
and remove from heat. Cool completely.
Preheat oven to 350 degrees. Line a 12-1/2" pizza pan with foil, leaving
an overhang all around the edges. Grease and flour the foil. Set aside.
Combine the sugars, flour, salt, cinnamon and butter until it is the
texture of coarse oatmeal. Stir in egg and vanilla until they are just
blended. Add apple mixture, walnuts and raisins. Mix until everything is
well combined. Turn mixture into prepared pan. Cover with plastic wrap
and press dough to within 1/4" of the edge of the pan. Peel off plastic
and bake until brown, about 30 minutes. Remove from oven and slide the
cookie and foil out of the pan and onto a wire rack. Cool for 30 minutes.
Slide a large knife or metal spatula between the cookie and the foil to
separate. Pull out the foil and cool the cookie completely.
Combine all of the ingredients for the icing in a small bowl. Drizzle
over the top of the cookie in long lines. Let icing set, then cut into
wedges and serve.
The cookie can be prepared ahead of time. Cover tightly with foil
and store at room temperature. It may also be frozen.
The cookie can be prepared ahead of time. Cover tightly with foil
and store at room temperature. It may also be frozen.
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