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1
Preheat oven to 350F.
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2
Grease baking sheets or coat with nonstick spray.
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3
In a large saucepan over medium high heat, stir together the fresh and dried apples, apple jelly, cinnamon and nutmeg.
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4
Cook, stirring frequently, until the jelly melts and the fresh apples are softened, about 5 minutes.
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5
Be careful not to burn them.
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Let stand or refrigerate until cooled to room temperature.
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7
In a medium bowl, thoroughly stir together flour, baking soda, and salt.
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Set aside.
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9
In a large bowl, with an electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy.
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10
Add the egg yolk and beat until evenly incorporated.
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11
Gently beat in half of the flour mixture.
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Add the cooled apple mixture and beat until well blended.
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Stir in the remaining flour mixture until evenly incorporated.
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14
Let the dough stand for 5 minutes, or until firmed up slightly.
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15
Using a 1/8 cup measure or coffee scoop, drop the dough onto the baking sheets, spacing about 2 3/4 inches apart.
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16
With a greased hand, pat down the cookie tops until flat.
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Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 12 minutes, or until lightly browned all over and barely firm when pressed in the centers.
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18
Reverse the sheet from front to back halfway through baking to ensure even browning.
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19
Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
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20
Using a spatula, transfer the cookies to wire racks, and let stand until completely cooled.
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21
Icing: In a small bowl, stir together the confectioners' sugar, corn syrup, vanilla, and enough drops of warm water to yield a thin icing.
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22
Spoon the icing into a pastry bag, a paper cone, or a baggie with a small hole cut into the corner.
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23
Set the wite racks with the cookies over wax paper to catch drips
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Drizzle the icing back and forth over the cookies to form thin, decorative lines.
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Let stand until the icing completely sets, about 30 minutes.
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26
Store in an airtight container for up to 1 week or freeze for up to 2 months.
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27
*The icing can also be tinted different colors for different holidays.
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28
*
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**This recipe makes about 30 cookies.
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30
**
