Sunday, February 24, 2013

Spiced Apple Cookies - The Great Big Cookie Book

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 salt
1/4 teaspoon ground nutmeg
2/3 ( 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 of your choice

Place the apple slices in a small bowl and cover with boiling water. Let stand for 2-3 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.

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Moderately butter the cookie sheets.

Strain together the flour, cinnamon, baking soda, salt and nutmeg. Set aside.

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 granulated sugar, and mix for 1-2 minute. Blend in the eggs, then sour cream and vanilla.

Reduce 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.

Drop from tip of a teaspoon, making walnut-size mound of dough (about 1 1/4 inches), onto the cookie sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, until lightly browned. Toward the end of baking time, rotate the pans from top to bottom and front to bake. Remove from oven and let stand 2-3 minutes. Transfer to a wire cooling rack. Allow to cool slightly before drizzling with vanilla glaze.

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