I’ve been making an effort to explore our new surroundings here in Central Florida. On the weekends, we sometimes like to head to Mount Dora, which is a super cute and charming typical Southern town. There’s so many fun things to do there including: taking a ride on an old train (The Orange Blossom Cannonball), shopping in historical downtown, or browsing countless antique markets.
Among the treasures that I’ve recently found at the antique markers, is the The Family Home Cookbook, published in 1956. I was intrigued to try out recipes from decades past, and the first one I decided to cook up is an Apple Bandits recipe. It’s basically a super delicious apple cookie, that’s rolled up, and baked to perfection! It also has a delicious filling, which made this an irresistible recipe to try out!
I was really impressed with the apple cookies that came out of the oven from this recipe. If you’re looking for the perfect apple cookie recipe for fall, something that will really WOW your friends and family – look no further! These apple bandit cookies are way beyond your basic fall cookies. They’re tasty, rich, and golden. Definitely a must try cookie this fall!
Ready to bake up a batch of these Apple Bandits cookies?!
Here’s what you’ll need to get started…
Apple Bandits – Apple Cookie Recipe
INGREDIENTS
FOR DOUGH –
– 2 cups sifted flour
– 1/2 tsp cinnamon
– 1/4 tsp baking soda
– 1/2 cup shortening (or substitute 1/4 cup butter and 1/3 cup coconut oil mixture – melted together)
– 1 cup firmly packed brown sugar
– 2 eggs, slightly beaten
FOR FILLING –
– 2 cups chopped apples (2 – 3 medium sized apples)
– 1/2 cup firmly packed brown sugar
– 1 cup bran flakes
– 1 tbsp melted butter
– 1/2 tsp cinnamon
– 1/8 tsp salt
DIRECTIONS
First, sift together the first three dry ingredients for the dough. Then, gradually cream into the dry ingredients the melted butter and coconut oil mixture, until dry ingredients thoroughly saturated.
Next, add eggs into dough mixture, one at a time. Mix until well blended after each addition. Set aside in refrigerator to chill while preparing the filling.
At this point, go ahead and preheat your oven to 350 degrees. Next, wash, core, and chop the apples (enough to yield 2 cups).
Then, mix together with the apples the rest of the ingredients for the filling. Set the mixture aside.
Now, lightly grease two cookie sheets. Remove dough from the fridge, and place the chilled dough onto a lightly floured surface. Roll out into a large rectangle (approximately 12″x7″) about 1/2″ thick.
Spread the apple filling mixture evenly over the dough (leaving a slight space at the edges). Now, beginning at one wide end, quickly and carefully roll the dough. Be sure the filling stays inside of the roll. Press edges of the roll lightly to seal.
Now, using a sharp, floured knife, cut the apple cookie roll into slices about 1/4″ – 1/2″ thick. Place each cookie slice onto the greased cookie sheets.
Pop the cookie sheets into the oven, and bake at 350 degrees for 20 – 30 minutes, or until lightly browned. (NOTE – the original recipe in my vintage cookbook calls for 30 minutes, but mine baked fully at 20 minutes. Watch your cookies, and adjust baking time based on your particular oven and altitude.)
Remove from oven and allow the cookies to cool completely before removing from the cookie sheet.
Enjoy the deliciousness of these rolled apple cookies!
Ingredients
- FOR DOUGH -
- 2 cups sifted flour
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 cup shortening (or substitute 1/4 cup butter and 1/3 cup coconut oil mixture - melted together)
- 1 cup firmly packed brown sugar
- 2 eggs, slightly beaten
- FOR FILLING -
- 2 cups chopped apples (2 - 3 medium sized apples)
- 1/2 cup firmly packed brown sugar
- 1 cup bran flakes
- 1 tbsp melted butter
- 1/2 tsp cinnamon
- 1/8 tsp salt
Instructions
- First, sift together the first three dry ingredients for the dough. Then, gradually cream into the dry ingredients the melted butter and coconut oil mixture, until dry ingredients thoroughly saturated.
- Next, add eggs into dough mixture, one at a time. Mix until well blended after each addition. Set aside in refrigerator to chill while preparing the filling.
- At this point, go ahead and preheat your oven to 350 degrees.
- Next, wash, core, and chop the apples (enough to yield 2 cups).
- Mix together with the apples the rest of the ingredients for the filling. Set the mixture aside.
- Lightly grease two cookie sheets.
- Remove dough from the fridge, and place the chilled dough onto a lightly floured surface. Roll out into a large rectangle (approximately 12"x7") about 1/2" thick.
- Spread the apple filling mixture evenly over the dough (leaving a slight space at the edges). Now, beginning at one wide end, quickly and carefully roll the dough. Be sure the filling stays inside of the roll. Press edges of the roll lightly to seal.
- Now, using a sharp, floured knife, cut the apple cookie roll into slices about 1/4" - 1/2" thick. Place each cookie slice onto the greased cookie sheets.
- Pop the cookie sheets into the oven, and bake at 350 degrees for 20 - 30 minutes, or until lightly browned. (NOTE - the original recipe in my vintage cookbook calls for 30 minutes, but mine baked fully at 20 minutes. Watch your cookies, and adjust baking time based on your particular oven and altitude.)
- Remove from oven and allow the cookies to cool completely before removing from the cookie sheet.
Looking for more APPLE RECIPES?
Try these…
