"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Apple Snickerdoodles Recipe

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This recipe for Apple Snickerdoodles, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Devin Fagan

Category:
Category:

Ingredients:  
Ingredients:  
½ c. butter-melted
¼ c. brown sugar
½ c. sugar
1 tsp. vanilla
1 sm. apple- peeled and shredded
1 ½ c. flour
¼ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
2 tsp. cinnamon
3.5 oz. white chocolate chopped into small chunks
white chocolate chips for decoration

COATING:
½ c. granulated sugar
1 tsp. cinnamon

Directions:
Directions:
In a bowl stir together dry ingredients: flour, baking soda, baking powder, salt and 2 tsp. cinnamon, set aside. In medium bowl whisk together melted butter, brown sugar, ½ cup granulated sugar and vanilla, until no lumps remain. Fold in shredded apple, stir until evenly combine. Add flour mixture and stir well with a spoon or spatula until all well combined. Fold in white chocolate chunks and chill the dough at least 30 minutes. You MUST CHILL THE DOUGH! Preheat the oven to 350º F, line two baking sheets with parchment paper and set aside. In a small bowl stir together ½ cup granulated sugar and 1 teaspoon cinnamon. Roll 1 ½ Tablespoon of cookie dough into the ball, then roll into cinnamon sugar mixture to coat well each ball and arrange onto baking sheet leaving 2-3 inch space apart. Slightly flatten each cookie ball and bake for 8-10 minutes on 350 F. The cookies will spread but still look uncooked and will be very soft to touch, but don’t dry them out. They will become crispy on the outside as they cool. When remove them from the oven immediately press a few white chocolate chips into tops of warm cookies. The chips will melt and stick to the cookie. Cool the cookies 5-10 mins onto baking sheet, then transfer to a wire rack to cool completely.

 

 

 

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