APPLE-CURRANT COOKIES

Apple-Currant Cookies image

The abundance of spices in these cookies gives them a longer shelf life, making them a good cookie-jar staple.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 15

Previous Next

Ingredients

1 cup apple cider
1 cup currants
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups dark-brown sugar, firmly packed
1 cup Apple Butter
1 large egg, room temperature
2 1/2 cups old-fashioned rolled oats
3 to 4 crisp and tart cooking apples, such as Ida Red or Empire
Granulated sugar, for sprinkling (optional)

Steps:

Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat cider in a small saucepan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 minutes.
Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy. On low speed, add apple butter, and beat until well blended. Add egg, and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.
Add the dry ingredients, beating until just combined. Drain currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on a box grater, shred 1 of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine.
Using a 1-ounce scoop, scoop out six cookies about 2 inches apart onto the prepared baking sheet. Core 2 to 3 apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake in the heated oven until dark brown, 18 to 20 minutes. Repeat with the remaining batter.

*** Explore more Apple-Currant Cookies Recipes »

Comment
Leave a comment

Ramlal Chaudhary

[email protected]

These are the best apple cookies I've ever had! I'll definitely be making them again.

Palash Readoy

[email protected]

These cookies are perfect for a fall bake sale. They're easy to make and they're always a hit!

Mayana Chetoro Mathe

[email protected]

I made these cookies for my family and they loved them! They're now my go-to cookie recipe.

Umer Jamal

[email protected]

These cookies were a bit too crumbly for my taste, but the flavor was great.

Scott Littlewood

[email protected]

I love the combination of apples and currants in these cookies. It's a unique and delicious flavor.

R E A N D _F F

[email protected]

These cookies are a great way to use up leftover apples. I always have a few apples that need to be used up and these cookies are the perfect solution.

Shahid Sr

[email protected]

I'm not sure what I did wrong, but my cookies turned out flat and dry. Maybe I didn't chill the dough long enough?

Tiktok Id

[email protected]

These cookies were a bit too sweet for my taste, but I think that's because I used honeycrisp apples. I'll try them again with a less sweet apple next time.