Preheat oven to 350°F.
Grease baking sheets or coat with nonstick spray.
In a large saucepan over medium high heat, stir together the fresh and dried apples, apple jelly, cinnamon and nutmeg.
Cook, stirring frequently, until the jelly melts and the fresh apples are softened, about 5 minutes.
Be careful not to burn them.
Let stand or refrigerate until cooled to room temperature.
In a medium bowl, thoroughly stir together flour, baking soda, and salt.
In a large bowl, with an electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy.
Add the egg yolk and beat until evenly incorporated.
Gently beat in half of the flour mixture.
Add the cooled apple mixture and beat until well blended.
Stir in the remaining flour mixture until evenly incorporated.
Let the dough stand for 5 minutes, or until firmed up slightly.
Using a 1/8 cup measure or coffee scoop, drop the dough onto the baking sheets, spacing about 2 3/4 inches apart.
With a greased hand, pat down the cookie tops until flat.
Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 12 minutes, or until lightly browned all over and barely firm when pressed in the centers.
Reverse the sheet from front to back halfway through baking to ensure even browning.
Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
Using a spatula, transfer the cookies to wire racks, and let stand until completely cooled.
Icing: In a small bowl, stir together the confectioners' sugar, corn syrup, vanilla, and enough drops of warm water to yield a thin icing.
Spoon the icing into a pastry bag, a paper cone, or a baggie with a small hole cut into the corner.
Set the wite racks with the cookies over wax paper to catch drips
Drizzle the icing back and forth over the cookies to form thin, decorative lines.
Let stand until the icing completely sets, about 30 minutes.
Store in an airtight container for up to 1 week or freeze for up to 2 months.
*The icing can also be tinted different colors for different holidays.*
**This recipe makes about 30 cookies.**