Last night, I became an aunt to the most beautiful baby girl - named Madelyn Harper. She entered this world weighing 8 pounds 10 ounces, measured 20.5 inches long and has a head full of gorgeous RED hair.
As tears rolled down my face, I began thinking back on my cousin's (very long) pregnancy and what she enjoyed eating.
I figured a recipe for Apple Snickerdoodle Cobbler might begin to describe it.
Sweet, divine, heavenly and bursting with life (and flavor) are just some words that describe her and this delicious recipe.
Please check it out and of course, enjoy!
Ingredients:
Cookie Ingredients:
1/2 tsp Cream of Tartar
1/8 tsp. Salt
1/2 tsp. Baking Powder
2/3 c. Flour
1/4 c. Unsalted Butter, softened
1/3 c. Sugar, plus 1/2 c.
1 egg
3/4 tsp. Cinnamon
Apple Ingredients:
8 c. Apples (roughly 6-8 apples depending on their size - I like to use granny smith's)
1/4 c. Brown Sugar
1/2 tsp Cinnamon
Directions:
In a small bowl, combine the first four dry ingredients for the cookie dough. In a separate bowl or standing mixer, cream butter and 1/3 cup sugar. Add egg, follower by premixed dry ingredients. Mix together until dry ingredients are blended well. Chill dough until easy to handle, at least 1-2 hours.
When ready continue, preheat oven to 350 degrees.
In a small bowl, combine 3/4 teaspoon cinnamon and 1/2 cup sugar. Set aside.
In a large bowl, add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add apples to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 (greased) baking dish.
Form 1 inch balls of dough and roll in the cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten them.
Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.
Allow to cool slightly prior to serving.
Serve with whipped cream or ice cream (optional).
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