On Rachael Ray’s website we at REMAX AFFILIATES N.E. found a delicious and healthy recipe for Apple Spice Cookies! You will need 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/4 teaspoon of salt, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, 3/4 cups of softened unsalted butter, 1 large egg, 1/4 cup of apple cider, 5 medium peeled and finely diced McIntosh apples, 1 1/3 cups of packed brown sugar, 1/2 cup of minced walnuts and 1/2 cups of minced raisins. If you would like to make the glaze that goes on top of the cookies you will need 1 1/2 cups of confectioner’s sugar, 1 tablespoon of apple cider and tablespoon of melted butter.
First pre-heat the oven to 350 degrees. Next in a medium size bowl, combine the flour1, baking soda, cinnamon, salt, cloves and nutmeg and set aside. In a large bowl, cream together the butter and brown sugar with an electric mixer on medium speed until fluffy. Add the egg and beat on low speed until incorporated. Gradually add the flour mixture and beat on low speed after each addition until it is combined.
With a spoon, stir in the apple cider, apples, walnuts and raisins – the cookie dough will be quite chunky. Drop by rounded teaspoons onto a parchment-lined baking sheet 2 inches apart.
Bake for 15-20 minutes, or until golden brown and no longer doughy to the touch – ovens vary with temperature, so pay close attention to the first batch and you’ll have your time down for future batches. Cool on a wire rack; glaze when cool (optional).
If making glaze, combine the confectioners’ sugar, apple cider and butter in a small mixing bowl, using a whisk.
Take a fork and dip it into the glaze. Hold the fork over each cookie, waving it back and forth and letting glaze drip off the tines onto the cookies, making a zig-zag effect. Let the glaze completely dry before moving the cookies to a storage container (about 20 minutes).
For more delicious recipes, visit the Rachael Ray website! We hope you enjoy this delicious treat!