Food recipes
Candied Apple Cookies
Candied Apple Cookies Ingredients: sugars, granulated margarine, regular, 80% fat, composite, stick, without salt applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) apple juice, can...
Candied Apple Cookies
Ingredients:
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
pomegranate juice, bottled
syrups, corn, light
spices, cinnamon, ground
Directions:
To make Cookies: Cream sugar and margarine in bowl with electric mixer until smooth.
Beat in applesauce, apple juice, and vanilla extract.
Sift in flour, baking powder, and salt in three additions, and beat until blended.
Shape dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
Preheat oven to 400F, and line two baking sheets with silicone baking mats or parchment paper.
Roll out dough to 1/4-inch thickness on lightly floured work surface.
Cut out apple shapes with cookie cutter.
Transfer cookies to prepared baking sheets, and insert lollipop stick where stem would be.
Bake 6 to 12 minutes (depending
on cookie cutter size), or until cookies begin to brown on edges.
Transfer to wire rack to cool.
To make Glaze: Whisk together sugar, pomegranate juice, corn syrup, and cinnamon in medium saucepan, and bring to a boil over medium heat.
Simmer 4 to 5 minutes, or until syrup reaches 290300F on candy thermometer.
Dip both sides of Cookies in hot Glaze, making sure Cookies are completely covered.
Place on clean sheet of parchment paper or silicone baking mat to cool.
Let harden completely before removing.
Ingredients:
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
pomegranate juice, bottled
syrups, corn, light
spices, cinnamon, ground
Directions:
To make Cookies: Cream sugar and margarine in bowl with electric mixer until smooth.
Beat in applesauce, apple juice, and vanilla extract.
Sift in flour, baking powder, and salt in three additions, and beat until blended.
Shape dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
Preheat oven to 400F, and line two baking sheets with silicone baking mats or parchment paper.
Roll out dough to 1/4-inch thickness on lightly floured work surface.
Cut out apple shapes with cookie cutter.
Transfer cookies to prepared baking sheets, and insert lollipop stick where stem would be.
Bake 6 to 12 minutes (depending
on cookie cutter size), or until cookies begin to brown on edges.
Transfer to wire rack to cool.
To make Glaze: Whisk together sugar, pomegranate juice, corn syrup, and cinnamon in medium saucepan, and bring to a boil over medium heat.
Simmer 4 to 5 minutes, or until syrup reaches 290300F on candy thermometer.
Dip both sides of Cookies in hot Glaze, making sure Cookies are completely covered.
Place on clean sheet of parchment paper or silicone baking mat to cool.
Let harden completely before removing.