Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Desserts : Cookies : Soft Apple Hermits

Makes 24 Cookies
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Soft Apple Hermits

Contributed by: News Canada

Holiday Cookie Swap (NC) - The holidays are all about sharing and what better way to add a little variety to your holiday cookie platter than by organizing a "cookie swap" with friends. Start by having everyone bake and pre-package a dozen cookies for each guest and make sure they bring copies of their recipes to share so you can all enjoy an equally sweet holiday season next year. These Soft Apple Hermit cookies are perfect for cookie swap parties - they can be made in advance and frozen for up to two months.

Soft Apple Hermits
More cookie recipes are available online at www.splenda.ca.

Preparation time: 15 minutes

Ingredients:

  • 1/2 cup unsalted butter at room temperature (125 mL)
  • 1 cup Splenda No Calorie Sweetener, Granular (250 mL)
  • 1/2 cup fancy molasses (125 mL)
  • 2 large eggs
  • 1 cup peeled and grated Granny Smith apple (250 mL)
  • 2 1/2 cups all purpose flour (625 mL)
  • 1 tsp baking soda (5 mL)
  • 1 tsp ground cinnamon (5 mL)
  • 1/4 tsp ground nutmeg (1 mL)
  • 1/4 tsp ground allspice (1 mL)
  • 1/4 tsp salt (1 mL)
  • 1/2 cup walnut pieces (125 mL)
  • 1/2 cup raisins (125 mL)

Directions:

Preheat oven to 350 F (180 C) and line a baking tray with parchment paper.

Beat butter, Splenda and molasses until smooth. Beat in eggs and stir in grated apple.

In a separate bowl, sift flour, baking soda, spices and salt. Stir flour mixture into butter mixture until blended. Stir in walnut pieces and raisins and spoon by generous tablespoonfuls (or with a small ice cream scoop) onto prepared baking tray, leaving 1 inch (2.5 cm) between cookies.

Bake for 14 to 16 minutes until bottom just begins to brown and top of cookie springs back when gently pressed.

Store cookies in an airtight container for up to 5 days or frozen for 2 months.

Serving Size: Makes 24 Cookies

Nutritional Information: Per Cookie; Total Calories: 140; Calories from Fat: 50; Total Fat: 6 g; Saturated Fat: 2.5 g; Cholesterol: 30 mg; Sodium 85 mg; Total Carbohydrates: 20 g; Fibre: 1 g; Sugars: 7 g; Protein: 2 g


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic