Soft Apple Butter Delights

This was a great way to get rid of some apple butter! The batter was very soft, and my cookies were a little flatter than I had hoped, but they tasted great. I only cooked them 8 minutes as 10 was too much, and this reciped yielded 13 dozen for me. I'm not sure I would lable this as nutritious, but certainly a great snack on a fall day. Not so great in the summer--I'll freeze them for some cooler weather.

I'm sorry but I can only give this two stars. The taste wasn't bad, but I lightly greased my cookie sheets and they still stuck like mad. Also, the cookies spread so thin they were almost like pancakes...so sad.

This was a nice, soft cookie. Thought the apple butter flavor could have been a little more intense. But they were still very good. I, also, added a little powder sugar drizzle after they cooled.

I thought these were excellent. I have to admit, I was a little bit skeptical when my dough was finished. It was very loose - more like a thick batter. I refrigerated my dough overnight and it firmed up nicely. I'd suggest using parchment paper with these. They come off the sheet beautifully. I used a small cookie scoop which made perfectly uniform-sized round cookies. These do spread - you'd have to expect this with any dough that includes fruit puree or butters. The edges of the finished cookies are slightly chewy and the cookies are soft, as promised. We really enjoyed these. They were a nice was to use up some homemade apple butter. Thanks for a tasty recipe!

Old Fashioned, soft and spicy. Not overly sweet in spite of all of the sugar. I followed the recipe exactly and everyone enjoyed the cookies. If I were to make these again, I would consider adding shredded apple or those dried fruit bits.

I made the batter exactly following the recipe. I baked this in a 9X13 cake pan and frosted with buttercream. Absolutely delicious! My husband said fantastic! I baked at 350 degrees for about 45 min.

Not impressed. I made a half recipe. The only changes were some white sugar for the brown (didn't have enough), spicy tea for the coffee (used slightly more), raisins for the walnuts (plumped in the additional tea I used) and 1/4 cup more flour (to compensate for the extra liquid). I didn't have any major spreading or sticking issues (I greased my cookie sheets). I think the timing is a little off- start checking at 8 mins if you make TBspfuls of dough. These were cake-like with slightly crisp edges, though their flavour was bland and lacking. Not something I'd make again.

Someone gave me a jar of apple butter that I didn't want to waste even though I don't like it. I also don't like nutmeg but my hubby loves cookies and I'm a rule follower so I made these cookies for him exactly as the recipe says. We both loved them! The small amount of nutmeg gives them just a bit of zip. Though my husband generally prefers very thin, crisp cookies, he can't enough of these. Not sure if I'll make them again but this was definitely a very pleasant surprise!

So, I think that the recipe itself was fine, however my first couple batches burned on the bottom cooking them at 400 degrees. I lowered my oven down to 350 and cooked them at 10 minutes and they seem okay? I think the cooking time for these are a bit off. I used non-stick cookie trays, a little darker than normal maybe. Would be useful to know what kind of pan was used at 400 degrees to avoid burning the bottoms of the cookies. The first couple batches also didnt really flatten out like the picture. They also were kind of bland.

Bottom just burnt and the top was soft and fluffy...like a muffin. I tried salvaging the recipe several different ways to no avail.

Made these and iced them with cream cheese frosting. Everyone love them.

Quite easy to make and very, very good. I put the coffee in my first batch but it seemed to curdle the batter so I started over and left it out. Didn’t miss it at all.

I tasted the Apple butter before I put it in the recipe to make sure it was a good apple butter. I grew up on good apple butter and this was a good one. My problem with the recipe is I could not taste the apple butter at all in the cookie. The cookie texture was more like a pumpkin bread or something along that sort instead of a cookie. I also had a problem with the amount that was called for when dropping the cookie onto the cookie sheet. It called for dropping it off on a teaspoon so I tried a teaspoon scoop and the cookies were way too small. I then tried a tablespoon scoop and they were still too small so I went to the scoop right above the tablespoon and decided on it. They still weren’t the size of a regular cookie. I just didn’t care for this cookie all the way around and I’m a cookie maker. Sorry. I did like the crunch of the walnuts in it though.