Food You Can Eat: Applescotch Cookies

Featured-Applescotch-Cookies — Mrs. Butcher took this picture. Hence, the artistic flair.

First things first: I could have sworn I had made these before and even posted them to FYCE, but I can find no record of them anywhere, so it’s possible that I was in a fugue state at the time.

A caveat before we get started: The recipe calls for a ¼ tsp. of cloves, but that shit is too stout for me, so I went with an ⅛ tsp.

Here’s what you’ll need:

½ Cup Butter, softened

1 Cup Brown Sugar, packed

1 Egg

1 Cup Applesauce

2 Cups Flour

1 tsp. Baking Soda

½ tsp. Salt

½ tsp. Cinnamon

½ tsp. Allspice

½ tsp. Nutmeg

¼ tsp. Cloves

½ Cup Pecans, chopped

½ Cup Butterscotch Pieces

3 Tbsp. Butter, browned

3 Tbsp. Milk

1 ½ tsp. Vanilla

3 Cups Powdered Sugar

Cream butter while adding brown sugar slowly. Add egg and beat until fluffy. Add applesauce and mix well.

You don’t have to scrape down the side of the bowl for this recipe because the nuts and chips will do the scraping for you.

In a separate bowl, sift together flour, baking soda, salt, cinnamon, allspice, nutmeg and cloves. Add slowly to creamed butter mixture. Add ¼ cup of the chopped pecans, all of the butterscotch pieces and mix well.

Drop from a teaspoon on a greased cookie sheet and bake in a 375-degree oven for 10-12 minutes. Let stand for two minutes before removing from cookie sheet.

The applesauce makes the dough pretty loose, so don’t put them too closely together.

To make icing, mix together browned butter with milk and vanilla. Add powdered sugar slowly until well combined.

This was actually a little too stiff, as you can see by the torn look at the bottom, so I added another 1/2 tsp. of milk.

Frost cookies and top with remaining chopped pecans.

The icing stiffens up quickly so don’t screw around.

These cookies are pretty good. They’re soft, even when cool, and have a good flavor. These will very likely be on my list later this year when I go on my annual cookie baking jag in December.