Apple & Spice Drops



  1. 2 cups dried apples, chopped into 3/8 inch pieces
  2. 12 cup apple juice or 12 cup apple cider
  3. 2 cups flour, plus
  4. 1 tablespoon flour
  5. 1 teaspoon baking soda
  6. 34 teaspoon salt
  7. 2 12 teaspoons cinnamon
  8. 1 12 teaspoons ground nutmeg
  9. 1 cup butter, softened
  10. 1 cup lightly packed light brown sugar, plus
  11. 1 tablespoon lightly packed light brown sugar
  12. 12 cup granulated sugar, plus
  13. 2 tablespoons granulated sugar
  14. 1 teaspoon vanilla extract
  15. 1 teaspoon grated lemon, zest of
  16. 2 large eggs
  17. 12 cup raisins
  18. 12 cup chopped walnuts


  1. Place the apples and juice in a small saucepan over medium heat.
  2. Bring to a simmer, and simmer for 1 minute, tossing the apples once or twice with a wooden spoon.
  3. Drain the apples of any juice, and place them on a double sheet of paper towels.
  4. Roll them up in the towels and squeeze out any excess juice; unroll the towels and let the apples sit, uncovered, while preparing the dough.
  5. Preheat oven to 425*F; line a few cookie sheets with parchment paper.
  6. Sift together the flour, baking soda, salt, cinnamon, and nutmeg; set aside.
  7. Using an electric mixer on medium speed, cream together the butter, both sugars, vanilla, and lemon zest until light and fluffy.
  8. Add the eggs; blend well.
  9. Reduce mixer speed to low and add the flour mixture, mixing just until combined.
  10. Stir in the apples, raisins, and walnuts just until they are mixed in; do not overmix.
  11. Drop dough by heaping Tbsp.
  12. 2" apart onto the cookie sheets; bake for 11-12 minutes, or until the edges are golden and the centers are puffed.
  13. Cool for 2 minutes on the cookie sheets; transfer cookies to wire racks and cool completely.
  14. These are best the day they're baked; they tend to get soggy because of the moisture from the apples.