APPLE CIDER SNICKERDOODLES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 1 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.
- Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
- Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
APPLE CIDER COOKIES
Sweet cider isn't just for drinking. As anyone who's ever had an apple cider doughnut knows, it's just as delicious in desserts, including these cookies! From their apple-studded tops all the way through their chewy interiors, these cookies are infused with fruit flavor and spicy-sweet cinnamon, nutmeg and cloves. So, they're just the treat you'll want to nibble while standing along the sidelines rooting on the school team. And since a batch makes 40 cookies, you'll have enough to share with your fellow fans. All you need to get started is 20 minutes, Betty's sugar cookie mix and a package of apple cider mix.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h30m
Yield 40
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, mix sugar, 1 teaspoon of the apple cider drink mix and 1/2 teaspoon of the cinnamon; set aside.
- In large bowl, stir cookie mix, softened butter, egg, remaining apple cider drink mix and cinnamon with spoon until soft dough forms. Stir in apple pieces until combined. Shape dough into 40 (1 1/4-inch) balls. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.
- Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 7 g, TransFat 0 g
APPLE SPICE CARAMEL COOKIES
A totally unique cookie that will have everyone raving! Tart, sweet cookie surrounds a gooey caramel center.
Provided by Molly
Categories Desserts Cookies Spice Cookie Recipes
Time 1h42m
Yield 36
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda, cinnamon, and baking powder together in a bowl.
- Combine butter, apple cider drink mix, sugar, and salt together in another bowl. Beat using an electric mixer until light and fluffy. Beat in eggs 1 at a time. Add vanilla extract and mix well. Add the flour mixture gradually; mix until just combined. Refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Microwave caramels in a microwave-safe bowl until softened, about 20 seconds. Flatten caramels using the bottom of a glass.
- Scoop cookie dough into balls about 1 tablespoon each. Flatten each ball slightly in your palm. Sandwich a caramel between 2 pieces of dough; pinch closed. Repeat with the remaining cookie dough and caramels. Place cookies 2 inches apart on the prepared sheets.
- Bake in the preheated oven until very lightly browned around the edges, 12 to 14 minutes. Slide parchment off of the baking sheet, onto your counter. Let cookies cool on the parchment.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 27.8 g, Cholesterol 24.7 mg, Fat 6.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 141.2 mg, Sugar 17.9 g
APPLE CIDER GINGER COOKIES
Make and share this Apple Cider Ginger Cookies recipe from Food.com.
Provided by Chris Reynolds
Categories < 30 Mins
Time 27m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Whisk together flour, baking soda, salt, cinnamon, ginger, allspice, and cloves; set aside.
- Using electric mixer,.
- Cream butter and brown sugar until light and fluffy, about 2min. Add egg, vanilla, and apple butter; mix until just combined. Stir in the flour mixture in two batches, beating after each addition at low speed until just incorporated. Cover and refrigerate dough 1 hour.
- Heat oven to 350°F Line 2 baking sheets with parchment paper. Form chilled dough into 2-tbsp-size balls, then roll in red sanding sugar to coat.
- Place balls on prepared baking sheet 2 inches apart. bake 10 to 12 min until lightly browned around edges.
- Cool on baking sheet for 5 minutes, then transfer to rack to cool completely.
Nutrition Facts : Calories 119, Fat 4.9, SaturatedFat 3, Cholesterol 18.4, Sodium 148.6, Carbohydrate 17.8, Fiber 0.4, Sugar 10.1, Protein 1.3
CARMEL APPLE CIDER COOKIES
Great for the fall! Be sure to cool these cookies upside down - they will leak and ooze out caramel if you don't!
Provided by CowgirlAmz
Categories Dessert
Time 25m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line cookie sheets with parchment paper. (note: these cookies can and will likely ooze caramel - be sure to use parchment so that the caramel doesn't stick to the baking sheet!).
- In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider drink mix powder, until light and fluffy.
- Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
- Scoop out cookie dough ball about the size of 2 Tablespoons. Flatten the ball of dough in the palm of your hand and press an unwrapped caramel into the center of the dough; seal the dough around it, covering it completely. Shape the dough into a ball and place on the cookie sheet about 3 inches apart.
- Bake 12-14 minutes or until very lightly browned around the edges. Don't over bake! Once the cookies are done, carefully slide the parchment off the baking sheet onto the counter. Allow cookies to partially cool on the parchment and then carefully twist off parchment and allow to finish cooling upside down.
Nutrition Facts : Calories 1364.3, Fat 57.4, SaturatedFat 32.6, Cholesterol 222, Sodium 940, Carbohydrate 199.5, Fiber 2.9, Sugar 115.9, Protein 17.9
APPLE CIDER VINEGAR
You can make delicious homemade apple cider vinegar, whether you start from store-bought apple juice or already-fermented hard cider.
Provided by Kirsten K. Shockey
Yield Makes 1 gallon
Number Of Ingredients 3
Steps:
- Fill a sanitized 1-gallon jar with juice, leaving about 2 inches of headspace.
- Add the hydrated yeast or the wild yeast starter to the jar. Alternatively, if wild fermenting, skip to step 4.
- Cover the jar with a piece of unbleached cotton (butter muslin or tightly woven cheesecloth), or a basket-style coffee filter. Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies.
- Place in an environment where the temperature is between 55° and 65°F. Wild yeasts seem to do better at this temperature range. Unlike some active commercial yeasts, wild yeasts are typically slow to start, so don't expect to see bubbles for a couple of days or more.
- At 7 to 10 days, add the raw vinegar. Replace the cover on the jar. Store on your counter or in another spot that is 75° to 86°F.
- Check the vinegar in a month, when you should have nice acidity. However, it may take an additional month or two to fully develop, especially if your environment is cooler.
- Bottle the finished vinegar, saving the mother for another batch or sharing with a friend. Use immediately, or age to allow it to mellow and develop flavors.
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