If there’s something Hazel and I have in common it’s our righteous indignation on behalf of apples. What happened to apple season people? Everyone just wants to got straight to pumpkin and skips apple. The proper way to do things is to celebrate apple season in September and move on to pumpkin starting in October. So here’s a great recipe to help you enjoy the last couple weeks of apple season.
These were a hit at a church potluck recently.
Apple Cinnamon Frosted Cookies
Adapted from Mel’s Kitchen Cafe’s The Best Swig Sugar Cookies
1 c. butter (2 sticks)
3/4 c. vegetable oil
1 1/4 c. sugar
1/2 c. powdered sugar
3 oz. freeze dried apples
2 eggs
2 Tb apple cider concentrate or 3 Tb apple butter
2 Tb. sour cream
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
5 1/2 cups flour
Preheat oven to 350
Process the freeze dried apples in a food processor until fine (like unto the powdered sugar)
In a stand mixer, beat the butter and oil together with the sugars and the freeze dried apple powder. Beat until light and fluffy. With the stand mixer on low, add the eggs in one at a time. Then add in the apple cider concentrate or apple butter and sour cream.
Stop the mixer. Add in two cups of the flour, the baking soda, cream of tartar and salt. Mix on low setting, adding in the rest of the flour a little bit at a time.
Use a cookie scoop to scoop the cookie onto your cookie sheet.
Mix together 1/4 granulated sugar and 3 TB cinnamon in a small bowl. Spray the bottom of a small cup in cooking spray. Dip the cup into the cinnamon sugar. Press each cookie down to about 1/2 inch thick with the cup, twist slightly before lifting.
Bake at 350 for 9 minutes.
Apple Frosting
3/4 c. butter
2 TB sour cream
2 TB apple cider concentrate or 3 TB apple butter
6 c. powdered sugar
1 TB half & half (or milk of whatever kind you have on hand)
In a stand mixer, beat butter, sour cream and apple cider concentrate or apple butter. Add in the powdered sugar slowly. Add half & half. You might need a little more than a tablespoon until you get a frosting consistency you like.
Frost the cookies once they have completely cooled. Sprinkle the top with cinnamon.
