1 1/4 c Firmly packed brown sugar 1/2 c Butter, softened 2 Eggs 1 t Vanilla 1 1/2 c Pillsbury BEST All -Purpose Flour 1 t Baking powder 1 t Cinnamon 1/2 t Salt 1/8 t Nutmeg 1/2 c Shredded, peeled apples 1/2 c Finely chopped pecans
TOPPING:
1/2 c Powdered sugar 1/4 t Cinnamon Heat waffle iron to medium-low. In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 t cinnamon, salt and nutmeg; mix well. Stir in apples and pecans. Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are keep golden brown. Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough. In small bowl, combine powdered sugar and 1/4 t cinnamon; mix well. Using powdered sugar mixture, dip or dust both sides of slightly warm cookies. Serve warm or cool. Store in tightly covered container.