-a surprisingly delicious combination of flavors!
6 eggs, beaten until stiff
3/4 cup Crisco, melted
1 TBSP vanilla extract
1 tsp salt
1 1/2 cups granulated sugar
2 TBSP baking powder
5 3/4(up to 6 cups) AP flour
Mix all the cookie ingredients together to form a fairly stiff dough.
1 jar apple butter
*2 pkgs. of semi-sweet chocolate chips (*one 12 oz. pkg and one 6 oz. pkg)
1 cup plain dry breadcrumbs
Gently mix filling ingredients together until throughly blended.
Roll cookie dough into a narrow rectangle 1/4″ thick.
On left hand half (vertical/long) of the rectangle, spread the filling. Starting from the filling side, roll jellyroll style to the end of the non-filling cookie dough side (left to right, vertically).
Slice the “jellyroll” into approximately 1/2″ even pieces. Place cookies, dough edge down and generously space on a cookie sheet.
Bake in preheated 375F degree oven for about 10 minutes.
After removing from oven, dust with confectioner’s sugar. Let cool on pan until set enough to move to plate. Store in airtight container when completely cooled.