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1
Pre-heat oven to 375.
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(you may wish to grease the cookie sheets.
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3
I do not as I have found mine release nicely after the cookies have rested as the sheet cools a minute or two).
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4
In a large bowl beat the butter on a medium speed for about 1 minute.
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5
Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves.
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Beat until well combined, scraping the sides of the bowl as needed.
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7
Beat in egg and apple juice until combined.
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8
Beat in as much flour as your mixer will allow.
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9
If the mixer bogs down, add remaining flour with a wooden spoon.
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10
Add apples and walnuts.
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11
Drop dough by rounded teaspoons about 2 inches apart.
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12
Bake for 10-12 minutes or until edges are a light brown.
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13
Cool cookies on the sheets for 1-2 minutes.
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14
Transfer to cooling racks to cool completely.
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15
Frost.
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16
APPLE FROSTING:.
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17
In a large mixing bowl beat 4 cups of powdered sugar; 1/4 cup butter (softened); 1 teaspoon vanilla; and enough apple cider (3-4 tablespoons) to a consistency of your liking.
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18
Layer cookies between sheets of parchement or waxed paper.
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19
At room temperature these will keep 3-4 days or freeze for up to 3 months.
