CARAMEL APPLE COOKIES
Yields: 2 dozen Prep Time: 25 min Bake Time: 12 min
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 small Granny Smith apples, peeled and chopped
1 tablespoon lemon juice
½ cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup (scant, remove 1 tablespoon) frozen apple juice concentrate, thawed but still cold
½ cup packed light brown sugar
¼ cup butter
2 ½ tablespoons apple juice concentrate
1/8 teaspoon salt
2 ½ cups powdered sugar
1 teaspoon water
½ cup finely chopped pecans
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg for 20 seconds, set aside.
3. Place peeled and chopped apples in food processor. Pulse a few times to chop coarsely – creating very small chunks. In a small bowl, combine finely chopped apple (including juices from the apples) and lemon juice, set aside.
4. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy – scrape down sides of bowl and bottom of bowl occasionally. Mix in egg and vanilla extract. Add half of the flour mixture, mixing on low speed, then slowly add in apple juice concentrate and remaining half of flour mixture. Add apple and lemon mixture and mix until blended.
5. Scoop dough with a tablespoon and drop onto parchment paper lined baking sheets – placing cookies 2-inches apart.
6, Bake in preheated oven 11-12 minutes. Cool on baking sheet for several minutes before transferring to wire rack to completely cool.
1. In a small saucepan, combine brown sugar, butter, apple juice concentrate and salt.
2. Heat mixture over medium heat and cook, whisking constantly until sugar has dissolved.
3. Remove from heat and whisk in powdered sugar until smooth.
4. Spread over cookies, and immediately sprinkle with pecans as frosting sets quickly. (Notes: As frosting cools, it will thicken – so add ½ tsp. warm water at a time to thin as needed for a more spreadable consistency.) Store cookies in an airtight container at room temperature.