APPLE OATMEAL COOKIES WITH PECANS AND APPLE CIDER GLAZE For the glaze:
Makes 2 dozen 1 stick unsalted butter, softened 1⁄ cup brown sugar, packed
2 1⁄ cup white sugar
2 1 tablespoon vanilla 1 egg 1 medium apple, peeled and grated 1 medium apple, peeled and chopped 11⁄ cups rolled oats
2 11⁄ cups flour
2 2 teaspoons baking powder
that they 1 teaspoon kosher salt would
have 2 teaspoons cinnamon
gone 1 teaspoon ginger
with us, 1⁄ teaspoon each ginger and nutmeg even if 4
they had 3⁄ cup chopped toasted pecans 4
their Apple cider glaze (recipe follows) driver ’s 2 tablespoons finely chopped toasted licenses and could go on their
Use an ice cream scoop to place the cookie pecans, for decorating dough on the baking trays, keeping a few inches between. Bake for 12 minutes, or until just golden on the bottom. Remove from the trays and cool.
To glaze the cooled cookies, scoop all of the glaze into a zip-top bag and snip off a tiny bit from the corner. Use a sweeping motion to spread the glaze across each cookie, being generous. Sprinkle the finely chopped pecans on top of the glaze. Keep covered for 3-4 days, but best the day they’re baked.
A Preheat the oven to 350 degrees and cover two pans with parchment paper.
A Use a mixer to beat the butter and sugars. Add the vanilla, egg and apples.
A In a separate bowl, whisk together the oats, flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients in the mixing bowl, along with the pecans and stir by hand until just combined.
A Refrigerate for at least 30 minutes. 1 cup apple cider 3 tablespoons unsalted butter 3⁄ cup confectioner’s sugar
4
1⁄ teaspoon salt (or to taste)
2
A Bring the cider to a gentle simmer in a small saucepan. Simmer until syrupy and reduced. Remove from the heat and add the butter, sugar and salt. Whisk until very smooth. Taste and add more salt if desired, a small amount at a time. Allow to cool.