Caramel Apple Cookies

1/2 cup vegetable shortening
1 1/4 cup packed light brown sugar
1 egg
1/2 apple juice, divided
2 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 cup apples, peeled and shredded

Frosting:
2 to 3 tbsp. margarine, softened
1/3 cup packed light brown sugar
2 tbsp. water
1 1/2 cup powdered sugar
2 to 4 tbsp. milk
5 tbsp. finely crushed walnuts

Beat shortening and brown sugar in medium bowl until blended; beat in egg. Mix in 1/4 cup apple juice, combined flour, baking soda, salt, and spices; mix in remaining 1/4 cup apple juice and apples. Drop by teaspoonfuls, 2 inches apart, onto greased cookie sheets.

Bake at 350 until browned, 10 to 12 minutes. Cool on wire racks.

Spread with frosting and sprinkle each cookie with crushed walnuts. Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk.