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Giant Apple Cookie

Author/Submitted by: Mimi Markofsky
Servings: 8
Categories: Cookies / Desserts

1 1/4  Cups  Dried Apples, coarsely chopped
1/2  Cup  Apple Juice
1  Tablespoon  Lemon Juice
1 1/3  Cups  Flour
3/4  Cup  Sugar
1  Tablespoon  Light Brown Sugar
1/2  Teaspoon  Salt
1/2  Teaspoon  Cinnamon
1/4  Teaspoon  Baking Soda
5  Tablespoons  Butter
3  Tablespoons  Egg, well beaten
    (About 1 Extra-Large Egg)
1  Teaspoon  Vanilla Extract
1  Cup  Walnuts, chopped
2  Tablespoons  Golden Raisins
5  Tablespoons  Powdered Sugar
1  Tablespoon  Whipping Cream, chilled, unwhipped
1/4  Teaspoon  Lemon Juice

In a medium skillet, over a low heat, combine apples, apple juice and lemon juice. Cook for 5 minutes, stirring twice. Increase to high and boil for 10 minutes (if apples start burn, reduce heat to simmer). Cover and remove from heat. Cool completely. Preheat oven to 350 degrees. Line a 12-1/2" pizza pan with foil, leaving an overhang all around the edges. Grease and flour the foil. Set aside. Combine the sugars, flour, salt, cinnamon and butter until it is the texture of coarse oatmeal. Stir in egg and vanilla until they are just blended. Add apple mixture, walnuts and raisins. Mix until everything is well combined. Turn mixture into prepared pan. Cover with plastic wrap and press dough to within 1/4" of the edge of the pan. Peel off plastic and bake until brown, about 30 minutes. Remove from oven and slide the cookie and foil out of the pan and onto a wire rack. Cool for 30 minutes. Slide a large knife or metal spatula between the cookie and the foil to separate. Pull out the foil and cool the cookie completely. Combine all of the ingredients for the icing in a small bowl. Drizzle over the top of the cookie in long lines. Let icing set, then cut into wedges and serve.

The cookie can be prepared ahead of time. Cover tightly with foil and store at room temperature. It may also be frozen.

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