Apple Doodles Recipes

APPLE DOODLES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in apple and, if desired, walnuts., Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake until golden brown, 13-15 minutes. Remove to wire racks to cool.

APPLE CIDER SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.
• Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
• Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

SNICKERDOODLE APPLE COBBLER

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir cookie mix, softened butter and egg with spoon until soft dough forms. In small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside.
• In another large bowl, stir Filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.
• Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.

APPLE DOODLES

Steps:

• Cream shortening and sugar until light and fluffy.
• Combine the flour, cinnamon, baking powder, baking soda and salt; stir into the creamed mixture.
• Stir in the apple and walnuts if desired.
• Drop by heaping teaspoonfuls onto lightly greased baking sheets.
• Bake at 375°F for 13-15 minutes or until golden brown.
• Remove to wire wracks to cool.

APPLE BUTTER SNICKERDOODLES

Steps:

• Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
• Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

THE ORIGINAL APPLE DAPPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 16 individual muffin cups with cooking spray. Place on a baking sheet lined with parchment paper.
• Split biscuits in half. Place 1 half in each muffin cup; press biscuit dough to cover the bottom and sides of each cup.
• Place apple pie filling in a bowl; cut up larger pieces of apples. Mix in vanilla extract and 1/2 teaspoon cinnamon. Divide filling among dough-lined cups.
• Combine remaining 1/2 teaspoon cinnamon, flour, brown sugar, and nutmeg in a bowl. Cut in butter with a pastry cutter until mixture is crumbly. Sprinkle over pie filling and gently press down.
• Bake in the preheated oven until edges are golden brown and filling is bubbly, about 13 minutes. Cool for 5 minutes on the baking sheet. Carefully transfer to serving plates; cool for 5 minutes more. Top with a scoop of vanilla ice cream and a drizzle of caramel topping.

APPLE-DOODLES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine flour, baking powder, salt, 1/2 tsp cinnamon and the nutmeg.
• In a seperate bowl, cream together butter, 1/2 cup white sugar and the brown sugar.
• Add eggs and vanilla to the creamed mixture and mix.
• Combine wet ingredients and dry ingredients. Mix well.
• Add shredded apple and stir until the apple is even distributed through dough.
• Combine 2 tablespoons white sugar and 1 tsp cinnamon in a small bowl.
• Roll dough into walnut size balls and roll in cinnamon-sugur mixture.
• Place balls on greased baking sheets and bake 12-15 minutes at 350 degrees, or until browned.