Apple Butter Cookies
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
Reviews
These cookies didn't rise much, but had a excellent flavor.
We have home grown apples; these are delicious and easy to make. I let them sit for 2 minutes on the cookie sheet; they are nice for Fall coffee.
I changed my receipt to maple syrup and no nuts or raisins the cookies were amazing and school friendly
These cookies had a good flavor, but turned out flat. I've tried them twice now and added extra flour the second time and they weren't any better. I will not make them again.
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Mine too turned out flat and even dark on the sides. They tasted good but not to nice looking so think I will try some thing else. I was trying to use some apple butter I had made.
These were okay.I added the extra flour like someone suggested, but my first batch wasnt very sweet. So for the second batch I sprinkled some Cinnamon Sugar on top. Those were pretty good.
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.
I doubled the recipe and added about a quarter cup more flour and mine came out fine and not flat.
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.