1 stick unsalted butter, softened
1 cup light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup applesauce, preferably homemade (see recipe)
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3 pounds apples, (~6 medium), peeled, cored, quartered and chopped into smaller chunks.
1/2 cup water
2 tbsp fresh lemon juice
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
APPLESAUCE (makes more than recipe calls for; save the rest for later)
Place the peeled, cored, quartered and chopped apples in a large pot. Add the water, lemon juice, sugar, ground cinnamon, and salt. Stir well.
Bring to a boil on high heat, then turn to low and cover. Maintain a low simmer for 30 minutes or until the apples are completely soft and cooked through.
Once fully cooked, remove from heat. For a chunky applesauce, mash the apples in the pot with a potato masher. For a smooth applesauce, add to a food processor or blender and blend until smooth (if using a blender, work in batches and allow time to cool).
Preheat oven to 350.
In a large bowl, cream butter, sugar, egg and vanilla until fluffy.
Add all dry ingredients and continue mixing until combined. Stir in applesauce.
Scoop onto sheet pan, bake 8-10 minutes or until golden brown.
Once cool, drizzle with vanilla glaze.
Combine the powdered sugar, milk, and vanilla extract in small bowl.
Mix well until the glaze is a smooth consistency.
Note: Cookies spread slightly, leave ample room between each scoop.