Maggie Monday: Apple Harvest Cookies

In Maggie’s post below she mentions the need for a payback in order to clean up the food processor. I have no such qualms as mine goes right into the dishwasher (minus the motor part). Looks like I’ll have to bring mine out to make these. Here’s Maggie….

Living in the Shenandoah Valley has perks too numerous to mention. One is that we live only 40 minutes from Charlottesville. While I have not been to this bakery (yet!) one of my friends posted a link to this blog post and recipe on her Facebook page, because she too, loves these cookies from Cappellinos Crazy Cakes in Cville.

The recipe looked incredibly simple, so I immediately hopped in the kitchen. The hardest part was chopping up the dried apples. My mini-food processor did the job nicely, after a weak attempt at doing it by hand. Sometimes it does pay to follow instructions! I find the work to clean up the food processor has to have a payback. This one is worth it!

DO NOT-I repeat- DO NOT skip toasting the walnuts. I actually toast all nuts before adding them to any baking. This increases the nutty sweet flavor, and it keeps them crisp and crunchy through the baking process.

These cookies are pretty amazing. They are first, gorgeous. And they taste even better than they look. I took them to the office, and now it is not unusual for someone to tell me they are craving this particular cookie. Guess I’ll need to make them again soon!

 IMG_0546 copy - Featured Size

Apple Harvest Cookies

What you need:

  • 2 ¾ cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ lb butter, room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • 1-4 oz. apple sauce
  • 2 cups chopped toasted walnuts
  • 2 cups dried apples
  • ½ tsp nutmeg
  • 1 tsp cinnamon

What you do:

Mix all dry ingredients.

Place dried apples in food processor. Chop until coarse. Cream butter and sugar until light and fluffy. Add spices and egg to above, mix until well blended. Add applesauce, mix well. Scrape the bowl then mix well. Add dry ingredients, mix well. Then add dried apples and walnuts. Using a number 20 ice cream scoop portion the dough. Roll cookie dough in a mixture of sugar and cinnamon until covered. Place dough on a baking sheet lined with parchment paper, 2 inches apart. Bake at 350 degrees for 12-14 minutes.


Tags: , , , , , , , , , , , , , , , ,

Categories: Baking3, Dessert 2, Fruit 2, Guest-Maggie, kosher, Recipes, Vegetarian

Author:The Ranting Chef

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7 Comments on “Maggie Monday: Apple Harvest Cookies”

  1. April 7, 2014 at 11:05 am #

    These look so delicious and apples are my favorites! XOXO – Bacon


  2. April 7, 2014 at 12:20 pm #

    I swear, I gain 20 pounds just looking at your food photos. 😉


  3. April 7, 2014 at 3:00 pm #

    Even the name of these cookies is inviting! Yum!


  4. April 7, 2014 at 10:35 pm #

    Oh my! These look fantastic. I can almost smell them!


  5. April 8, 2014 at 4:02 pm #

    I’m a total sucker for any baked good with apple in it. These look so good!


  6. April 11, 2014 at 6:19 am #

    Ok educate me why do you use parchment paper? Is it just to keep them from sticking?



  1. Maggie Monday: Apple Harvest Cookies | homethoughtsfromabroad626 - April 7, 2014

    […] Maggie Monday: Apple Harvest Cookies. […]


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