Filling:
Chop or break 2 cups dried apples into small pieces. DO NOT RECONSTITUTE. Place in saucepan and add:
3/4 cup water
1/2 cup sugar
1/2 cup chopped nuts
1 tablespoon flour
Cook slowly, stirring constantly to prevent scorching, until thick. Cool.
Cream together:
1 cup butter
1 3/4 cups brown sugar
2 eggs
1/2 cup water
1 teaspoon vanilla
Mix together and add to creamed mixture:
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 1/2 cups flour
Drop dough by teaspoon onto an ungreased cookie sheet. Make a depression in the middle of the cookie and place filling in the depression. Then place 1/2 teaspoon of dough on top of filling. Bake at 350 degrees F. about 12 minutes.
Testing comment: Good recipe, and different for a change of pace. However, it was more time consuming then most cookie recipes.
(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 2)
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