3 c All Purpose Flour 2 lg Eggs
1 ts Baking Powder 2 ts Vanilla Extract
1 ts Ground Cinnamon 1/2 c Apple Butter
1/2 c Granulated Sugar 1/4 c Apple Juice
1/2 c Light Brown Sugar, firmly 1 c Chopped, peeled tart apples
Packed 1 c Raisins
1 c Lightly salted Butter, at 1 c Pecans, finely chopped
Room temperature
CRUMB COATING
1 1/4 c Light Brown Sugar, firmly 1 1/4 ts Ground Cinnamon
Packed 9 tb Lightly Salted Butter,
1 1/2 c Quick Oats (not instant) Melted
1. Preheat oven to 300 degrees. have ungreased cookie sheets ready.
2. In a medium size bowl, thoroughly mix flour, baking powder and
cinnamon. 3. In a large bowl, mix sugars with an electric mixer. Add
butter and beat until just blended. Scrape down sides of bowl. Add
eggs and vanilla and beat at medium speed until blended. Beat in
apple butter and apple juice. Add flour mixture, chopped apples,
raisins and pecans, and mix at low speed until just blended. Do not
overmix. Refrigerate 30 minutes or until firm enough to shape. 4.
Crumb Coating: Mix sugar, oats and cinnamon in medium size bowl. Add
melted butter and stir until sugar mixture is well moistened. 5. Roll
scant tablespoonfuls dough into 1 inch balls. Roll balls into crumb
mixture until well coated. Place 2 inches apart on ungreased cookie
sheets. 6. Bake 24 to 26 minutes until cookies are firm to the touch
and crumb mixture begins to brown. Immediately transfer cookies with
a spatula to a cool, flat surface.
Makes 48 cookies. Per Cookie: 165 calories, 2 g protein, 22 g
carbohydrates, 8 g fat, 25 mg cholesterol, 76 mg sodium Exchanges: 1/2
starch/bread, 1 1/2 fat, 1 fruit
Yields
48 cookies