Applejack's Jellied Apple Cookies

Hey Ponies Paris Baguette Here With today's Recipe!!

Ingredients:

• Butter (1 cup)
• Cooking Oil (1 cup)
• Granulated Sugar (1 cup)
• Powdered Sugar (1 cup)
• Vanilla (1 cup)
• Eggs (2)
• Baking Soda (1 Tsp.)
• Flour (4 cups)
• Salt (1 Tsp.)
• Cream of Tartar (1 Tsp.)

Garnishing:

• Orange sprinkles
• Apple Jelly

Step 1. Preheat your oven to 375 degrees. (In case you didn’t already know, preheating is very important, as you might over or undercook your noms if you don’t have the temperature juuust right!)

Step 2. Cream the first four ingredients in a large mixing bowl.

Step 3. Add vanilla and eggs to creamed mixture.

Step 4. Sift the last four ingredients (not the garnishings, silly!) and stir into the mixture. Blend gently. Remember, we’re making cookies, not cake, so be careful not to blend ‘em too much! You want dough, not batter.

Step 5. Roll the dough into small balls and place onto parchment paper. Flatten them down very slightly with what you humans call your “thumbs” and sprinkle a liberal amount of orange sprinklins’ onto the dough.

Step 6. Press (in the immortal words of Miss rarity) gently, please with the palm of your hand until the edges are slightly thinner than the middle. This will make for a crispy edge and a fluffy, moist middle.

Step 7. Press your “thumb” gently onto the middle of the cookies. Make sure it’s a shallow hole that won’t go through the cookie… Just a slight indentation.

Step 8. Spoon you some apple jelly goodness onto those cookies and throw ‘em in the oven for 8 minutes. Check and see if they’ve gotten slightly golden on the edges. If not, keep them in for a maximum of 3 minutes. After that, you’re done!

After step 4, the recipe becomes pretty open for a couple different possibilities. If you want to store the dough for use at a later time (Maybe grab some friends and finish them up together, and viola! Friendship cookies!), roll the dough into a long tube-like shape on top of some cellophane. Roll it up, seal it off, and store it for not more than 3 days. 

The other option is, if you’re not down with patting the cookies with your hand and wanna’ do it the old school way, dip a flat bottomed cup in water (or spray lightly with cooking oil) and then into sugar, and use that to press the cookies down. I prefer using my palms, as it keeps the inside of the cookie all thick and yummy, but if you like crunchity crispity cookies, then do it your way!

Remember, post pictures if you make them and suggest and request anything you’d like!