Apple Cream Pennies
Apple Cream Pennies Recipe Source: Mrs. Fields Cookie Book, 1992 Ingredients: Cookies: 2 ½ c. all-purpose flour ½ tsp. baking soda ¼ tsp. salt 1 c. dark brown sugar ½ c. white sugar 1 c. salted butter (I used margarine) 2 eggs 2 tsp. vanilla extract Filling: 8 oz. cream cheese, softened ¼ c. white sugar ¼ c. apple butter Directions: In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk and set aside. Blend sugars in a large bowl with an electric mixer. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix. Shape dough into marble sized balls. Place balls on an ungreased cookie sheet, 1 inch apart. Bake 10-11 minutes. Do not brown. Transfer cookies to a cool flat surface. To prepare filling, blend cream cheese and sugar in a medium bowl with an electric mixer until fluffy. Add apple butter and beat until smooth and thor
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