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Giant Apple Cookie

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  • 1 1/4 c Dried Apples; coarsely chopped
  • 1/2 c Apple Juice
  • 1 tb Lemon Juice
  • 1 1/3 c Flour
  • 3/4 c Sugar
  • 1 tb Light Brown Sugar
  • 1/2 ts Salt
  • 1/2 ts Cinnamon
  • 1/4 ts Baking Soda
  • 5 tb Butter
  • 3 tb Egg; well beaten
  • (About 1 Extra-Large Egg)
  • 1 ts Vanilla Extract
  • 1 c Walnuts; chopped
  • 2 tb Golden Raisins
  • Icing
  • 5 tb Powdered Sugar
  • 1 tb Whipping Cream; chilled, unwhipped
  • 1/4 ts Lemon Juice


In a medium skillet, over a low heat, combine apples, apple juice and lemon juice. Cook for 5 minutes, stirring twice. Increase to high and boil for 10 minutes (if apples start burn, reduce heat to simmer). Cover and remove from heat. Cool completely.
Preheat oven to 350 degrees. Line a 12-1/2" pizza pan with foil, leaving an overhang all around the edges. Grease and flour the foil. Set aside.
Combine the sugars, flour, salt, cinnamon and butter until it is the texture of coarse oatmeal. Stir in egg and vanilla until they are just blended. Add apple mixture, walnuts and raisins. Mix until everything is
well combined. Turn mixture into prepared pan. Cover with plastic wrap and press dough to within 1/4" of the edge of the pan. Peel off plastic and bake until brown, about 30 minutes. Remove from oven and slide the cookie and foil out of the pan and onto a wire rack. Cool for 30 minutes.
Slide a large knife or metal spatula between the cookie and the foil to separate. Pull out the foil and cool the cookie completely.
Combine all of the ingredients for the icing in a small bowl. Drizzle over the top of the cookie in long lines. Let icing set, then cut into wedges and serve. NOTES : The cookie can be prepared ahead of time. Cover tightly with foil