*I bought my freeze dried apples at Trader Joe's. They're in the nuts/dried fruit section. I've also seen bags of them in the produce section of my neighborhood grocery stores.
*Watch out for the little preservative bags inside the freeze dried apples. They are there to keep the apples crisp. Just make sure they don't end up getting tossed into your food processor along with the apples.
*I used a two Tablespoon scoop to measure my cookie dough. You can roll a smaller ball using about one Tablespoon per cookie. You'll get double the amount of cookies but they will bake faster. I would start checking them at about 6-8 minutes and then add time as necessary until you get that light golden brown edge.
*My cookies did not all fit onto one cookie sheet. Instead of just putting the extra 2 onto another sheet, I divided them equally and placed 7 on each. This will keep the heat consistent on both pans. If you only put a couple of cookies on one sheet, that sheet will get much hotter than the one that is filled. Dividing them equally will give you a more consistent result.
*I use the spoon and sweep method for measuring flour. Fluff the flour, lightly spoon it into the measuring cup, then level with a straight edge. This yields about 4.25 ounces of flour.
*Just an fyi...I know this is the "final" recipe, and they're quite perfect as is...but the next time I make them, I'm going to try adding 2 additional Tablespoons of flour and see what happens. For me, recipes are never quite done!
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