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1 cup - chopped pecans
1/2 cup - grated apple unpeeled
11 ounce - butterscotch morsels
1/2 cup - apple cider
1/2 cup - butter softened
1 1/2 cup - brown sugar
1/2 teaspoon - salt
1 teaspoon - baking soda
1/4 teaspoon - cloves
1/2 teaspoon - ginger
1/2 teaspoon - nutmeg
2 teaspoon - cinnamon
2 1/2 cup - all-purpose flour
Combine the flour, spices, soda and salt together in a small mixing bowl, set aside.
Cream the butter and brown sugar until fluffy with an electric mixer. Beat in the egg. Add the flour mixture alternately with the cider. Stir in the morsels, apple and nuts. Drop by rounded tablespoons unto a lightly greased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a rack before storing in airtight containers.
Makes 3 dozen cookies.
Tip: Garnish each cookie by sprinkling cinnamon- sugar lightly over the cooled cookies while on the cooling racks.
1/2 cup - grated apple unpeeled
11 ounce - butterscotch morsels
1/2 cup - apple cider
1/2 cup - butter softened
1 1/2 cup - brown sugar
1/2 teaspoon - salt
1 teaspoon - baking soda
1/4 teaspoon - cloves
1/2 teaspoon - ginger
1/2 teaspoon - nutmeg
2 teaspoon - cinnamon
2 1/2 cup - all-purpose flour
Combine the flour, spices, soda and salt together in a small mixing bowl, set aside.
Cream the butter and brown sugar until fluffy with an electric mixer. Beat in the egg. Add the flour mixture alternately with the cider. Stir in the morsels, apple and nuts. Drop by rounded tablespoons unto a lightly greased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a rack before storing in airtight containers.
Makes 3 dozen cookies.
Tip: Garnish each cookie by sprinkling cinnamon- sugar lightly over the cooled cookies while on the cooling racks.
