(makes about 4 dozen cookies)
Preheat oven to 350° F, prepare 2 cookie sheets with baking parchment.
Cook in a small saucepan till the apples are soft and then mash with a potato masher:
| 3 | small apples peeled, cored and cut into cubes |
|---|---|
| 1 | tablespoon brown sugar |
| dash | of cinnamon |
| dash | of nutmeg |
Let the applesauce cool. Meanwhile cream together:
| 1/4 | pound (1 stick) butter |
|---|---|
| 1 | cup brown sugar |
Add to butter/sugar mixture and beat until light and fluffy:
| 1 | beaten egg |
|---|---|
| 1 | teaspoon vanilla extract |
Beat in the:
| applesauce |
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Combine and then beat into the first mixture until the dough is completely mixed:
| 2 | cups all-purpose flour |
|---|---|
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1 | teaspoon cinnamon |
| 1 | teaspoon nutmeg |
| 1 | teaspoon ground cloves |
Stir in:
| 10 | ounce bag cinnamon chips |
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Put dough in refrigerator for 15 minutes. Meanwhile prepare the glaze. In a small bowl mix until sugar has dissolved and is smooth:
| 1 | cup confectioners' sugar |
|---|---|
| 1/4 | teaspoon cinnamon |
| 1/8 | teaspoon nutmeg |
| 2 | tablespoons water |
Drop the heaping teaspoonfuls about 1 inch apart onto the prepared cookie sheets. Bake for about 10 minutes, until lightly browned around the edges.
Spoon the hot cookies with the glaze, then transfer the cookies to racks to cool.