Apple Cider Melt-Aways & April's Apron Winner

I prepared a "Care" package for my sister last week for her homecoming from the hospital and one of the treats were these shortbread cookies.  Shortbread is always a good traveler even though I can send a package via FedEx in one day to her.  These were simple to make and with my hectic schedule last week, they did the trick.

I wanted to get them posted before I left to teach at the Great Yosemite Stamp Get Away hosted each year by The Cats Meow, but time ran out:-)  It's held at Bass Lake with a beautiful serene setting, but my friend and fellow-teacher, Els van de Burgt and I arrived early so we could go to Yosemite, just about 30 minutes from where we were staying.  Yosemite is the first National Park and if you've ever been there, one of the most amazing.  However, the last four years, a draught took it's toll until this past winter when, thanks to El Nino, the rains and snow came.  The scenes were breathtaking and I wanted to share them...

El Capitan in the distance

Half Dome in Glacier Point

APPLE CIDER MELT-AWAYS

1 cup (2 sticks) unsalted butter, melted and browned

1 1/2 cups King Arthur all-purpose flour

1/2 cup confectioners' sugar

1/2 cup cornstarch

1/2 tsp. Kosher salt

2 T Boiled Cider

2-3 T sparkling water

Glaze:

1 1/3 cups confectioners' sugar

1 T Karo light syrup

1 T Boiled Cider

2 T hot water

Brown the butter first.  In a medium saucepan, melt the butter over medium heat, then bring it to a boil.  Once it starts boiling, swirl the pan until it passes the "foamy" stage and becomes a deep amber color.  Remove from the heat and transfer the browned butter to a bowl.  Refrigerate at least one hour until the butter becomes solid again.

Remove the butter from the refrigerator and allow it to come back to room temperature.   In a medium bowl, which together all of the dry ingredients.

In the bowl of a stand mixer, using the paddle attachment, beat the browned butter until smooth.   Turn the mixer on low and add the dry ingredients.  Add the Boiled Cider and Sparkling water and mix just until the dough comes together.  Divide the dough in half and roll each half into a log, about 1 1/2-inches wide by 10 inches long.  Wrap in plastic wrap and refrigerate until ready to bake.

Preheat oven to 350F-degrees and line two baking sheets with parchment paper.  Remove one log at a time and use a serrated knife to slice dough into 1/4-inch thick rounds.

Bake cookies for 10 minutes or until edges are lightly golden.

Allow the cookies to cool, then make the glaze.  Spread the glaze on the top of each cookie.  Allow the glaze to set completely before packing them up to send or put into the cookie jar.  Enjoy!

Now, I'd like to announce the winner of April's Give-Away Apron is Barbara Woods!  Please contact me and I will happily send this to you right away!  I hope to have May's beautiful apron up tomorrow with a new recipe:-D

Cranberry~Apple Cider Oatmeal Cookies

Pumpkin patches are abundant in our landscape now, but here in the Pacific Northwest, there are two other crops we associate with Fall--apples and cranberries.  Our state has led the country in apple production since the 1920s and it's no wonder with our favorable climate conditions. In addition to apples, cranberries, which are one of the three fruits indigenous to the North America, are grown in both Washington and Oregon (as well as, Massachusetts and New Jersey).  Those flavours are what I associate with the changing season and what I chose to include in an oatmeal cookie just perfect for afternoon tea or sharing with your children after school to hear about their day.

Cranberry~Apple Cider Oatmeal Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light (or dark) firmly packed brown sugar
4 T Boiled Cider *

1 large egg

2 tsp. vanilla extract
3 cups Old Fashioned Oatmeal (don't use the Quick-Cook)
1 1/4 cups King Arthur all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1 cup dried cranberries
1 cup lightly toasted pecans, chopped

* If you want to make your own boiled cider--place 4 cups of apple cider in a 2 quart sauce pan.  On medium/low heat, cook the cider slowly reducing it down to about 1/2 to 3/4 cup.  The consistency should resemble maple syrup when you're done.  Cool completely before adding the 4 tablespoons to the cookie batter.  Boiled cider is also a wonderful addition to apple pie filling!

Preheat oven to 325F-degrees.  Line a baking sheet with parchment paper and set aside.
In a stand mixer, using the paddle attachment, cream the butter, brown sugar, and boiled cider.  Scrape down the sides of the bowl as necessary.  Add the egg and vanilla extract and beat again to combine.

Add the remaining ingredients and mix on low speed to combine.  Use a 2-3Tablespoon Scoop to measure out the dough onto the baking sheet, spacing about 2-inches apart.  Bake in the preheated oven for 13-15 minutes, until golden brown and the cookies are completely set (no "wetness" on top). 

Cool about 5 minutes on the baking sheet before transferring to a rack to cool completely.  These cookies pack a lot of Fall flavour and sure to be a winner.  

One of my favorite things to give (and send to the grands) are cookies.  Creating your packaging to match the season just makes it even more special.  Enjoy!