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Name: Apple-Currant Cookies
Prep time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1/2 ts Freshly grated nutmeg; 3 Apples - (to 4); such as; 1/2 ts Salt; 2 1/2 c Old-fashioned oats; Sugar; for sprinkling; 1 ts Ground cinnamon; 1 c Cider; 2 c Packed dark-brown sugar; 1 ts Baking soda; 1 c Unsalted butter; room; 1 lg Egg; room temp; 2 c All-purpose flour; 1 c Apple Butter; see recipe; Or Empire; 1 ts Ground cloves; 1 c Currants

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INGREDIENTS

1/2 ts Freshly grated nutmeg
3 Apples - (to 4); such as
1/2 ts Salt
2 1/2 c Old-fashioned oats
Sugar; for sprinkling
1 ts Ground cinnamon
1 c Cider
2 c Packed dark-brown sugar
1 ts Baking soda
1 c Unsalted butter; room
1 lg Egg; room temp
2 c All-purpose flour
1 c Apple Butter; see recipe
Or Empire
1 ts Ground cloves
1 c Currants

Servings

INSTRUCTIONS

Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat the cider in a small saucepan to a simmer. Place the currants in a bowl; pour the warm cider over them. Let plump at least 10 minutes. Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of an electric mixer, cream together the butter and brown sugar until fluffy, using the paddle attachment. On low speed, add the apple butter and beat until well blended. Add the egg and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients. Add the dry ingredients, beating until just combined. Drain the currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on box grater, shred one of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine. Using a one-ounce scoop, scoop out 6 cookies about 2 inches apart onto the prepared baking sheet. Core two to three apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake until dark brown, 18 to 20 minutes. Repeat with the remaining batter. Makes about 3 dozen cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart

NOTES

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Apple-Currant Cookies

1/2 ts Freshly grated nutmeg 
3  Apples - (to 4); such as 
1/2 ts Salt 
2 1/2 c Old-fashioned oats 
  Sugar; for sprinkling 
1 ts Ground cinnamon 
1 c Cider 
2 c Packed dark-brown sugar 
1 ts Baking soda 
1 c Unsalted butter; room 
1 lg Egg; room temp 
2 c All-purpose flour 
1 c Apple Butter; see recipe 
  Or Empire 
1 ts Ground cloves 
1 c Currants

Heat the oven to 350 degrees. Line a baking sheet with a Silpat  nonstick baking mat. Heat the cider in a small saucepan to a simmer.  Place the currants in a bowl; pour the warm cider over them. Let  plump at least 10 minutes. Sift together the flour, baking soda,  cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of an  electric mixer, cream together the butter and brown sugar until  fluffy, using the paddle attachment. On low speed, add the apple  butter and beat until well blended. Add the egg and continue beating  until well blended. The mixture will look slightly curdled, but it  will pull together when you add the dry ingredients. Add the dry  ingredients, beating until just combined. Drain the currants,  discarding cider. Mix in currants and oats until just combined. Using  the largest holes on box grater, shred one of the apples directly  into the dough, rotating to avoid seeds and core. Stir well to  combine. Using a one-ounce scoop, scoop out 6 cookies about 2 inches  apart onto the prepared baking sheet. Core two to three apples, and,  using a Japanese mandoline or a sharp knife, slice thinly. Place a  thinly sliced apple ring on top of each cookie. (Repeat with the  fourth apple if needed.) Sprinkle the top of each with a pinch of  sugar, if desired. Bake until dark brown, 18 to 20 minutes. Repeat  with the remaining batter. Makes about 3 dozen cookies.    Recipe Source: Martha Stewart Living - <www.marthastewart.com>    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com    Recipe by: Martha Stewart

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 36 servings

Calories: 57
Calories from Fat: 6 (11%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 123.5mg		4 %
Potassium 52.3mg		1 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 9.7g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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