This is a wonderful fall cookie. More of a cake type cookie – pretty in a primitive way. 

Iced Apple Cookies

Makes about 15 four-inch cookies

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 1/3 cups light brown sugar, packed

3/4 cup plus 2 tablespoons unsalted butter, softened (divided)

1 large egg

1 cup pecans, chopped

1 cup raisins

1 cup chopped ‘Red Delicious’ apple (small chop)

1/2 cup plus 2 tablespoons apple cider (divided)

3 cups confectioners’ sugar

Make the batter: Preheat oven to 350 degrees. Combine the flour, baking soda, cinnamon, salt, cloves, and nutmeg in a medium bowl. Cream the sugar and 3/4 cup butter in a large bowl until light and fluffy. Add the egg and beat until mixed in. Gradually add the flour mixture and beat until combined. Stir in the pecans, raisins, apples, and 1/4 cup apple cider.

Bake the cookies: Drop by heaping tablespoon, 2 inches apart, onto parchment-lined baking sheets. Flatten each mound slightly and bake 12 – 18 – 22 minutes (depends on your oven). Cool on a wire rack.

In a small bowl, stir together the sugar, remaining cider, and butter until smooth.  (Icing: 1/4 plus 2 tablespoons apple cider, 3 cups confectioners’ sugar, and 2 tablespoons butter.) Drizzle about 1 tablespoon of icing over each cookie. Store in an airtight container for up to 4 days.