Page 46 - Flathead Beacon // 9.21.16

SIDE DISH FVCC CHEF DEBORAH MISIK APPLE COOKIES WITH
CIDER GLAZE
46
SEPTEMBER 21, 2016 // FLATHEADBEACON.COM
NEW YORK STATE, MY HOME state, is known for its Macintosh apples. Every year I would pick them and make apple cookies. Washing- ton state is known for its Granny Smith apples, one of my favorites. Did you know that the climate in New York state does not allow for the growth of Granny Smiths apples? Imagine how excited I am that I can now go pick a Granny Smith. They hold up very nicely in baked goods because of their rmer texture but still provide great avor.
My favorite part of this recipe is that any variety of apple will work. You can even use a combination of several dif- ferent apples to achieve a more avorful product. The texture of the apple soft- ens slightly as they are baked quickly in a cookie recipe. It is important to make sure your apple knife cuts are even for consistent apple texture.
The softness of this particular cookie with contrasting textures of dried fruit, fresh apples and nuts makes it pleasing to the mouth. The avors of the spices with butter result in a well-balanced avor in this cookie. The glaze is important but the cookie itself could stand alone. You could also substitute maple syrup in the place of the apple cider in the glaze.
Cookie Dough
• 1/2 cup butter
• 1-1/3 cups packed brown sugar
• 1 large egg, room temperature
• 1/4 cup 2% milk, room temperature • 2 cups all-purpose our
• 1 tsp. baking soda
• 1 tsp. ground nutmeg
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 cup chopped walnuts
• 1 cup nely diced peeled apple of
choice
• 1 cup raisins, or dried cranberries
Cider Glaze
• 1-1/2 cups confectioners’ sugar • 1 Tbsp. butter, melted
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 2 to 4 tsp. apple cider
Directions
1. Preheat oven to 375 degrees, in a large mixing bowl with paddle attachment bowl, cream butter and brown sugar until light and u y.
2. Add egg and milk. Mix to combine 3. Combine the our, baking soda, nut-
meg, cinnamon and cloves; add at once to the creamed mixture and mix well, being careful to not overmix. Your cookies will become tough if you overmix them.
4. Stir in walnuts, apple and raisins. 5. Using a 2 oz. ice cream scoop, scoop cookie dough onto parchment lined
sheet pan.
6. Bake 8-10 minutes, until they do not
look “wet” and have achieved an even browning color. If uneven color devel- ops half way through the baking pro- cess you can rotate your sheet pan in the oven.
7. Allow cookies to cool.
8. In a small bowl, combine the confec-
tioners’ sugar, butter, vanilla, salt and enough apple cider to achieve driz- zling consistency. Spread on cookies.
Chef Deborah Misik is the instructional coordinator of baking and pastry at The Culinary Institute of Montana at Flathead Valley Community College. She is a Certi ed Executive Pastry Chef and a Certi ed Culinary Educator through the American Culinary Federation. For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.