Caramel Apple Cookies

This past Sunday I woke early, made some coffee and opened up the calendar to see what was on the schedule.   What I found was almost too much to bear.  There, on my calendar was… absolutely nothing. I signed out, thinking I’d entered through the wrong email address.  Signing back in I kept thinking, ‘No way!’ Again, I was greeted with nothing, sweet, sweet nothing.

Faced with such a situation I was immediately filled with glee, I could spend an entire day doing whatever I wanted.  No appointments, no dinners, no coffees, no, no, no…  Wow.  I ran to the kitchen bookshelf and started grabbing cookbooks.  Over the years I’ve taken binders and organized our favorite recipes by category.  I decided once and for all, I was going to make these recipes and share them with all of you, no matter how ugly they may be.

Pulling out the binders I found loose pages, recipes I’d printed that had come through my email or blogs that I couldn’t live without making.  Tossed into the cabinet, neglected and forgotten these recipes waiting patiently until finally being discovered again.  As I sorted through the loose pages, one kept showing up.  Caramel Apple Cookies.  The first time I saw it my mouth watered, apples are in season and absolutely at their peak.  Turns out, the reason the recipe kept creeping in was because I had not one, not two, but three copies of this recipe printed out!  I pulled butter out of the fridge to soften and went about making a grocery list.

When The Husband woke up and stumbled downstairs I was already wrist deep in scone dough.  I glanced his way and said, “Oh honey, you aren’t going to believe this! I get to spend the entire day in the kitchen!”  He walked slowly toward me with a crazy look in his eye, swiped a kiss on my forehead and leaned down to look at my feet.  ”Yep. Barefoot.” His hand made it’s way to my stomach and he asked, “Is there anything else, or is this the best dream ever?”  I nervous giggle erupted from my lips and I said, “Just barefoot, not pregnant… in the kitchen.”

I have several recipes to share with you that I worked on over the weekend, but I got an unbelievable response on from my Lovelies on Twitter that the first recipe they wanted was Caramel Apple Cookies.

**not gluten free**

Caramel Apple Cookies
Adapted from Midwest Living

1/2 c butter, softened
1 c packed brown sugar
1/4 c packed dark brown sugar (you can use all light brown if you wish)
1 t baking soda
1 t apple pie spice (I actually used pumpkin pie spice)
1/4 t salt
1 egg
1/2 c apple cider
2 1/2 c unbleached flour (I use unbleached as my all purpose, so by all means, use a.p.)
1 large tart apple (Granny Smith), peeled, cored and shredded (I chopped mine)

For the Frosting:
1/2 c dark brown sugar
3 T butter
3 T apple cider
2 2/3 c powdered sugar
1/2 c toasted finely chopped walnuts, optional

Preheat oven to 350 degrees.

In a large mixing bowl or stand mixer with paddle attachment, beat 1/2 c butter on medium to high speed for 30 seconds.  Add brown sugars, baking soda, apple (or pumpkin) pie spice and salt.  Beat until well combined, scraping sides of bowl occasionally.  Beat in egg until well combined.  Add apple cider, beat until well combined (mixture will look curdled).  Beat in as much flour as you can with the mixer; stir in any remaining flour.  Fold in apple.

Drop dough by slightly rounded teaspoons (or a 1″ cookie baller) onto a silpat lined baking sheet.  Bake for 10-12 minutes (mine took 12 minutes exactly) or until tops are lightly browned.  Let stand 2 minutes on cookie sheets then transfer to wire racks to cool completely.

For the Frosting:
In a small saucepan, heat and stir 1/2 c dark brown sugar, butter and apple cider over medium heat until sugar dissolves.  I actually walked away and forgot about it, it was practically caramel by the time I remembered… only making it better.  Remove from heat and whisk in the powdered sugar.  Spread frosting on cooled cookies and immediately sprinkle with walnuts, if using.

If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency.

Makes about 3 dozen cookies.

Now.  I’m not believing these could possibly make it overseas because they are packed with moisture.  For home use, keep these in an airtight container for up to 4 days.