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Apple Cider Butterscotch Cookies

Adapted from Scrambled Henfruit

Ingredients

  • 1 cup softened shortening
  • 1 cup organic sugar
  • 1/2 teaspoon salt alternative
  • 1/2 cup store bought apple cider
  • 4 table spoons applesauce
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3 cups unbleached flour
  • pieces of butterscotch (I used this recipe)


Directions

Preheat oven to 350° F. Lightly grease a large cookie pan

 In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

 With your mixer (or an energetic spoon) cream together shortening, sugar, salt and apple  cider, until light and fluffy.

 Beat in applesauce, two tablespoons at a time.

 Add vanilla and mix well.

 Gradually add flour mixture to the shortening/applesauce mixture. Mix until just    combined.

 Refrigerate for about an hour. (This was only a suggestion in the other recipe but the dough kept sticking to my hands so badly that it was actually interfering with inserting the butterscotch) 

Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.) Flatten the ball of dough slightly in the palm of your hand. Press the butterscotch piece into the center of your dough and seal the dough around it, covering it completely. Place on cookie sheet.

Bake 12-14 minutes, or until very lightly browned around the edges, make sure not to over bake! Wait until almost completely cool before digging in. I was too anxious and the melted butterscotch ended up burning my tongue. :(

Yield: about 2 dozen large cookies (as shown) or 4 dozen small cookies.

 
  1. veganimpossible posted this