Everything you like about an apple pie, in cookie form.
I tried out this recipe because I had apples left over from various apple crisp versions. Is there a best way to grate ingredients? I found apples challenging, and ginger root can also be tough. 80% of the time I will grate one of my fingers as well.
With this recipe it called for 1 medium Granny Smith apple. I found it required closer to 2.5 apples to approach 1 cup. Mostly water. It made the dough very runny. Kind of seems like running apples through a juicer and collecting the solids in the filter would be better. I only got 15 cookies of very different sizes. Rather hard to gauge 2 level tbsps. And they seemed more like biscuits than cookies. Icing only made it taste worse. What might I be doing wrong?