I love to have occasions to bake goodies for, but the hubs and I are trying to avoid the sweets.
When I saw this recipe on josephsgrainery.com, I knew I wanted to make them.
(They also have lots of other great recipes including some that are gluten free!)
Well, as you can see, I found a reason to make them,
a meeting at my daughter's house about our church's missions outreach to Ghana.
I may have had to try one, you know, just to make sure they were edible.
My grandkids loved them too, in spite of the fact that they are made with whole wheat flour!
They are a soft, moist cookie, and that glaze is AMAZING!
This recipe is definitely a keeper!
Here is the recipe, with a couple of tweaks by me in parentheses:
- 2 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 c apple, peeled and shredded
- 1 Tbs lemon juice
- 1/2 c unsalted butter, softened
- 1 c brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1/2 c apple juice (I used no sugar added applesauce.)
- 1/4 c butter, melted ( I browned the butter.Trust me, you will want to, too!)
- 1/3 c brown sugar, packed
- 2 Tbs half & half
- 1 Tbs vanilla
- 1 1/2 c powdered sugar
- Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, baking powder and soda, salt, cinnamon and nutmeg, set aside. In a separate bowl, toss the shredded apple with the lemon juice, set aside.
- In the bowl of your mixer with the paddle attachment, cream together the butter and brown sugar until smooth. Add the egg and vanilla extract. Mix in half of the dry ingredients, then add the apple juice, followed by the remaining dry ingredients. Fold in the shredded apples and any remaining lemon juice.
- Using your 1 Tbs cookie scoop, place cookies approximately 2 inches apart on a prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes.
- To make the glaze,make the caramel glaze by melting the butter in a small sauce pan. Once melted, add the brown sugar and let the mixture bubble for about 2 minutes, stirring continuously. Remove from heat and let cool 1 minute before adding the half & half. Whisk until the bubbling calms. Add the vanilla and whisk it into the mixture. Then begin adding the powdered sugar, a 1/2 cup at a time and whisk to combine until all the powdered sugar is added and all the lumps have been worked out. Add more powdered sugar if needed. Once the cookies have cooled, you dip the tops of the cookies into the glaze and then set on a wire rack or wax paper until the glaze has set.
Recipe by Joseph's Grainery at http://www.josephsgrainery.com
This is the perfect fall recipe to make on a blustery, rainy autumn day.
It's almost Friday, friends.
Have a HAPPY, HAPPY Friday
a safe and BLESSED weekend!
Also linking to All Things Heart and Home