It looks like a long list of ingredients here, but it really isn’t that bad.

Preheat oven to 400 degrees.

1. Cream shortening (or butter) and brown sugar until light and fluffy. Beat in egg and continue beating for another minute.

2. Stir together dry ingredients in a bowl and add half of the dry ingredients to the creamed sugar mixture.

3. Stir in nuts and apples, and then stir in the remaining dry ingredients. (If you like raisins in your cookies – —I don’t—you can also add 1/2 to 1 cup raisins at this stage.)

4. Add 1/4 cup apple cider and mix well.

5. Drop by heaping tablespoonfuls onto a lightly greased cookie sheet (or ungreased Silpat mat). If you make them big, this recipe makes 18 large cookies.

6. Bake in a preheated 400-degree oven for 10 to 12 minutes. Watch them closely from 9 minutes on. They get brown fast and it doesn’t take much to burn the bottoms. You don’t want that!

7. To make the glaze, combine powdered sugar, butter, vanilla, and enough cider (approximately 2 1/2 tablespoons) to make a spreadable frosting. Beat well and spread on warm cookies.

8. Try not to eat them all in one day and let me know if you are successful.

If you click on the accompanying blog post, the cookie part is at the bottom of that post. It was part of my Apple Madness part 2, which is thankfully over.