Monday, October 8, 2012

Apple Raisin Cookies



I made these for a kiddos playgroup because the cookie recipe seemed healthier with whole wheat flour, apple and raisins. Of course, with a nice glaze to compensate for all the healthy goodness!

I made the cookies the night before, then glazed them in the morning. The glaze hardened up really well, and they had great visual appeal! The kids at the playgroup ate them up (plus the moms!), and there was just enough leftover for our family to each have one with our dinner!

The glaze is definitely optional, and the cookies themselves were very cake-like, so if you aren't interested in the glaze, the cookies would be fine without it.

Apple Raisin Cookies
recipe adapted from Everyday Food

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
pinch ground cloves
1/2 cup (1stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
3 tablespoons whole milk
1 Granny Smith apple, peeled, cored, and diced small
1 cup raisins
3/4 cup confectioners' sugar
1 tablespoon water

Preheat oven to 350 degrees. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and a pinch of cloves. In an electric mixer bowl, beat butter and brown sugar on high until light and fluffy. Beat in eggs. With mixer on low, beat in half of the flour mixture, then milk and remaining flour mixture. Beat just until combined.
Fold in apples and raisins into dough with a rubber spatula. Drop dough in 2-tablespoonfuls, on baking sheets. Bake each sheet for approx 10-12 minutes, or until cookies are firm about the edges. Let cool completely.
In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.