Unlike the other posts on the blog so far, this will have step-by-step pictures of how to make them! I'm hoping to make a pattern of mixing the blog posts with recipes so you can make some Pastry Shells items at home! Here goes the first of many step-by-step recipe posts:
I used my Kitchen Aid mixer with the paddle attachment and my wonderful glass bowl. The glass bowl was one of the best "attachments" I have bought for the mixer. I highly recommend it! Don't forget to preheat your oven to 350!
A side note: This recipe works great for all kinds of applesauce (i.e. chunky, cinnamon, etc.) but just used plain Mott's Natural Applesauce.
Please ignore the dated stove/oven I have. I like to think of it as "vintage" or at least that is what I tell myself when I see a kitchen with beautiful, shiny, new appliances.
Freezer: At this point you can divide the remaining dough into two-scoop balls and freeze them on a cookie sheet. Once they are frozen solid they can be transferred to a bag. You will then have yummy cookies available for the next month or until they are all eaten!
Let the icing set then dig in! These are amazing cookies!
To order cookies from Pastry Shells contact me at PastryShells@gmail.com.
Maple-Glazed Oatmeal Applesauce Cookies
4 Tablespoons melted, unsalted butter
1 Cup packed light-brown sugar
1/2 Cup granulated sugar
1/2 Cup applesauce
1 1/2 Cups old-fashioned rolled oats
1 1/4 Cups AP flour
1/2 Teaspoon baking soda
1/4 Teaspoon baking powder
1/4 teaspoon salt
1 1/2 Cups confectioner's sugar
3 Tablespoons maple syrup
1. Preheat oven to 350. Mix together butter and sugars until combined. Add applesauce and egg, mix until incorporated. Add oats, flour, baking soda, baking powder, and salt. Mix until combined.
2. Divide dough onto parchment-lined cookie sheet about 2-3 inches apart.
3. Bake at 350 for 13 to 15 minutes or just before browning occurs.
4. Let cool on baking sheet for 5 minutes then transfer to a wire rack.
1. Mix maple syrup and confectioner's sugar together. Add small amounts of water until desired consistency.
2. Drizzle evenly among the cookies and let set.
Recipe adapted from Martha Stewart.