Thanksgiving Table has helped me figure out a variety of details in getting a fantastic meal together for whoever joins us at the table on that day. I always make Herbed Buttermilk Biscuits and Cranberry Chutney out of this little book, and since we've grown our very own acorn squash this year, I think I might branch out and try the Acorn Squash stuffed with Wild Rice, Cranberries, Walnuts and Hickory Baked Tofu.
The Baker's Dozen Cookbook helps with...well...everything baking related baking. It has some wonderful recipes and also has lots of general information for the novice baker in me. Gotta love that.
Simply Homemade Food Gifts is my go-to this time of year. I always make Apple Spice Drops and Sweet Potato Banana Butter for my friends, family and co-workers in November. For now, I'll just share the cookie recipe since that's what had been made so far this year, but stay tuned for the others I've mentioned, because they are amazing!
Ok...on to the Apple Spice Drop making of it all! These are one of my all-time favorite cookies to make! They're so soft and yummy and everyone (and I mean everyone) I have ever given them to has been very excited about them!
1/2 cup butter (or margarine)
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons milk
2 cups all-purpose flour
1 cup finely chopped apple
1 cup chopped walnuts
Pre-heat your oven to 375 degrees.
In a large mixing bowl, beat the butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg and cloves; beat until combined. Beat in egg and milk. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour, apple and walnuts with a wooden spoon. Drop dough by rounded teaspoons 2 inches apart on a lightly greased baking sheet.
Bake for 9-11 minutes or until the edges are a light brown. Cool for 1 minute before transferring your cookies from the cookie sheet to wire racks to cool.
You can store your cookies in a tightly sealed container for a few days, or you can freeze them for up to 3 months. This recipe makes about 40 cookies.