This year's canning exchange recipe I made was Apple Butter. Sure you put that on a biscuit and you are golden - but I also tried something fancy - because I'm fancy and shit (sorry Mom).
This year I made some biscuits from a can (because I ran out of any real time to make handmade biscuits on a weeknight and still be out the door by 5:15 PM) and also some Apple Butter Snickerdoodle Cookies. Wait - what?! What was that black magic? Yes... Apple Butter in cookies. What an amazing idea. Since my time was limited - see above - I ran home on my lunch hour to make the dough. You see after looking up the recipe I saw it needed to chill for 4 hours. Dang it with the chilling?! For the love!! BUT I did it - like I was supposed to. It takes me about 15 minutes to get home, then I have 15 minutes to do things as fast as I possibly can, then 15 minutes to get back to work... We won't talk about the chance of getting stuck in traffic... Oof.
I baked the cookies as Andy made dinner and I helped the kids with their homework after school. These are pretty much awesome. They have a good chew, they have some warm spices from the apple butter, and taste like fall. Let's completely disregard the fact that today's heat index is already over 90's because we live in stupid-ville lately on the temp. Wow... this post is REALLY mouthy... I mean I love summer, but not when it's supposed to be fall.
Just go make some apple butter and some cookies - you'll be happy (and shit). Maybe I just need a cookie!
Apple Butter Snickerdoodles
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup unsalted butter softened
1 1/4 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup Apple Butter
1/2 teaspoon cinnamon
Topping:
1/3 cup granulated sugar
1 teaspoon cinnamon
1/3 cup granulated sugar
1 teaspoon cinnamon
Whisk flour, baking powder, cream of tartar and salt in a medium bowl. Set aside.
Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter.
Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours.
This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling!
Preheat oven to 350°F. Line cookie sheets with parchment or a silpat baking mat.
Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
Scoop balls of cookie dough and roll them in the cinnamon sugar.
Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake.
Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. I like my cookies half raw, but if you don’t, cook them for the full 13-14 minutes. Cool slightly before removing from cookie sheets.
Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter.
Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours.
This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling!
Preheat oven to 350°F. Line cookie sheets with parchment or a silpat baking mat.
Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
Scoop balls of cookie dough and roll them in the cinnamon sugar.
Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake.
Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. I like my cookies half raw, but if you don’t, cook them for the full 13-14 minutes. Cool slightly before removing from cookie sheets.
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