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.
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