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My mother used to bake these mouthwatering cookies for an after-school treat. Though it's been 55 years since I first found out about them, I still savor the smell that fills the house as these cookies bake. They stay moist and fresh for a long time, or the dough can be stored in the refrigerator for several days so you can bake as you need them.—Dorothy Hawkins, Springhill, Florida
Nutritional Facts 1 serving (2 each) equals 185 calories, 6 g fat (2 g saturated fat), 23 mg cholesterol, 177 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Apple Butter Cookies in Reminisce September/October 1992, p51
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Reviewed on Dec. 08, 2011 by prettybluiz
This cookies are delicious and very moist. I baked them on a cooking stone and they did not flatten out. I made a second batch using mini semi-sweet chocolate chips. They too were delicious. This recipe is a keeper.
Reviewed on May. 30, 2011 by cynda53
I doubled the recipe and added about a quarter cup more flour and mine came out fine and not flat.
Reviewed on Mar. 12, 2011 by Bess93
Good flavour and turned out soft and chewy. However, they went way flat! From the picture provided I expected them to be fluffy, but they were really flat. I would make them again though because they did have a good flavour.
Reviewed on Dec. 30, 2010 by Ralph and Joyce
cookies are very tasty,wondering why they came out flat,they were refridgerated at lease 30 min.
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