These cake-like spice cookies are a treat for all cookie lovers. They’re filled with sweet chunks of apples and wholesome oatmeal, which makes them soft and moist with a crowning drizzle of Vanilla Cream Frosting. They are indeed one of my favorite fall cookies, and I’m often asked for the recipe.
Here is a handy reference to some tried-and-true apple recipes from my blog: Classic Apple Crisp, CB’s Signature Apple Dumplings , Grandma’s Briggs’ Apple Rolls and Apple Brickle Dip, recipes you might need in case you get carried away buying apples at the market. All previously mentioned apple recipes are in Sweet Apple Temptations, which just this month is available in PDF form for only $5.00.
Frosted Danish Dapple Cookies
3/4 cup shortening
1 1/2 cups brown sugar, firmly packed
1 cup dry old-fashioned oats
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 cups Honeycrisp apples, peeled, cored and finely chopped
1 1/2 cups almonds, coarsely chopped
White or chocolate chips, raisins or dried cranberries (optional)
Preheat oven to 350° F. Cream shortening and brown sugar together. Beat in eggs; stir in oats; set aside.
Sift together flour, cinnamon, nutmeg, cloves, salt, and soda; add to creamed sugar egg mixture; stir in apples and almonds; mix well.
Drop batter onto greased cookie sheet using an ice cream scoop. Bake 16 minutes for soft dapples to eat with a fork, or 20 minutes for firmer cookie type dapples. Cool slightly before removing to cooling rack.
Vanilla Cream Frosting
1 tablespoon butter, melted
1-2 teaspoons warm cream
3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
Combine all 4 frosting ingredients. Lightly frost dapples while still warm.
Yield: One baker’s dozen, or 13 dapples