RECIPE TITLE "Spiked apple cookies"
recipe excerpted from Great Cookies: Secrets to Sensational Sweets Copyright © by Carole Walter
Makes about 4 dozen 21/4-inch cookies Baking Time: 12-14 minuteseasy
Here is a recipe that was inspired by hermits, the classic New England cookie. Flavored with cinnamon and nutmeg, the dough is flecked with bits of dried apples that have been macerated in apple liqueur. Try these along with a mug of hot mulled apple cider. What could be better to warm the tummy when there is a chill in the air?
1/2 cup firmly packed dried apple slices
3 tablespoons Calvados or applejack liqueur
1 1/2 cups all-purpose flour, spooned in and leveled
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 cup broken walnuts
1 recipe Vanilla Glaze (page xxx)
Pan: Cookie sheets
Pan Prep: Moderately buttered
Oven Temp: 350°
1. Place the apple slices in a small bowl and cover with boiling water. Let stand for 2 to 3 minutes to soften. Drain well and cut into 1/4-inch dice. Toss the apples with the Calvados in a small, deep bowl and let macerate while preparing the cookie dough.
2. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350°. Moderately butter the cookie sheets.
3. Strain together the flour, cinnamon, baking soda, salt, and nutmeg. Set aside.
4. In the large bowl of an electric mixer, on medium-low speed, using paddle attachment, mix the butter until creamy and lightened in color. Add the brown sugar, then the granulated sugar, and mix for 1 to 2 minutes. Blend in the egg, then the sour cream and vanilla.
5. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just until well combined. Using a large rubber spatula, fold in the apples and walnuts.
6. Drop from the tip of a teaspoon, making walnut-size mounds of dough (about 1 1/4 inches), onto the cookie sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, until lightly browned. Toward the end of baking time, rotate the pans from top to bottom and front to back. Remove from oven and let stand for 2 to 3 minutes. Loosen with a thin metal spatula and place on wire racks set over wax paper.
7. Using the back of the spoon, apply 1/2 teaspoon of Vanilla Glaze while the cookies are still warm.
Storage: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen before glazing.
Copyright © by Carole Walter
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