Ingredients
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Infused Dried Apples
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2 cups loose Dried apples
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2 cups Apple juice
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1 Cinnamon stick
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Cookie Dough
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1 cup (2 sticks room temperature) Butter unsalted
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1/2 cup (106 g) Light brown sugar
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1/2 cup (99 g) Sugar white
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1-1/2 TBSP Apple juice
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1/2 tsp Vanilla Extract
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2-3/4 cups (330 g) All purpose flour
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1 tsp Baking powder
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1/4 tsp Apple pie spice
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1/4 tsp Kosher Salt
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1 cup cut into small pieces Infused dried apple
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1/2 cup Pine nuts
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1/2 cup Raisins
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Topping (a la mode)
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1 cup (110 g) Powdered sugar
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1/2 tsp Vanilla bean paste
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1-2 TBSP Milk
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Small pinch on top Apple pie spice
Directions
Apple pie a la mode is one of my favorite pies in the whole world. Since it is the beginning of September apples are in full swing here in Pennsylvania. The grocery stores are lined with at least 8 or 9 different types of apples. I am sure that almost everyone has heard the old Welsh proverb “an apple a day keeps the doctor away,” so is this true?
Two things about apples I want to share:
I wanted a little crunch, so I added pine nuts. I don’t think pine nuts get its due as far as nuts for cookies go. But here are a few fun facts about pine nuts. They have a light buttery taste so it would not overpower my apples or raisins.
I wanted something that would bring out the taste of the apples and give the taste of an apple pie, and I found a spice called Apple Pie Spice by McCormick. I can’t tell you how impressed I am with this spice. Just remember to add a little first, you can always add more, but you can’t take it out after you add it to your cookie batter.
Here are a few of my other cookies to try:
Peaches Cinnamon with Vanilla Bean Glaze Cookies
The tools that I use all the time:
KitchenAid 4.5 Stand Mixer
All-Clad Polished Stainless Steel Cookware set
OXO Good Grips Cookie Scoop, Small
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Steps
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1
Done
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Infuse dried appleCut dried apple slices in quarters and add to a heat resistant bowl. Take 2 cups of apple juice and one cinnamon stick and heat on a stove till just before boiling. You want it very hot but not boiling. Pour the hot apple juice and the cinnamon stick over the dried apple piece and let it soak for about 45 minutes. Drain them and lay them out on a paper towel overnight to help soak up some of the excess liquid. |
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2
Done
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Cookie DoughTake the apple pieces and cut into smaller pieces. They will be a little spongy but don't worry when they bake they will have a fantastic flavor and dry out so they are not spongy at all. Weigh or measure your sugars and set aside. In another bowl weigh or measure the flour, salt, baking powder, and apple pie spice. Run a whisk through to blend. |
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3
Done
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In a mixer cream both sugars and butter together on medium speed for at least 2 minutes. Add the vanilla extract and the apple juice and blend. Slowly add in the flour mixture and incorporate. Scrape down the sides and bottom then blend for another 30 seconds. Stop the mixer and add the cut up apples, pine nuts, and raisins till mixed through, about 1 minute. Wrap loosely and refrigerate the cookie dough for 30 to 45 minutes. |
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4
Done
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Preheat your oven to 350°. Line your cookie pans with parchment paper. Using a small cookie scoop place 12 to 15 scopes onto a pan. I did 12, but honestly, they do not spread so you can fit them closer. Bake for 11-13 minutes then move them to a cooling rack to cool. |
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5
Done
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Topping (a la mode)Add the powdered sugar, vanilla bean paste, and milk (add 1 TBSP of milk at a time) till all the powdered sugar is blended then turn the mixer to medium to make it smooth. I take a 1/4 teaspoon and go back and forth across the top of each cookie. Just for a little added apple pie taste I take some of the apple pie spice and put into the palm of my hand and with the other hand take a small pinch and sprinkle on top of each cookie. Just a little, it is a strong spice. |
