CHARLES P. ROGERS BED BLOG

Post by Alison Hein.

I like to fill a big bowl with colorful fruit for an inexpensive and cheerful centerpiece. Sometimes I’ll use all lemons, sometimes all limes, sometimes all oranges, and sometimes a mix of fruit. For a recent dinner party, I bought two dozen bright green apples and piled them high in an amber dish. It looked lush and bright adorning my kitchen island.

But after a party, what does one do with so many apples? Unlike cut flowers, it is wrong to simply discard food (it may be wrong to discard cut flowers too, but they mostly cannot be cooked). And, apples seem more well-suited to autumnal flavors. So how could I use them and make them taste more springy?

Cookies seemed like an apt solution. With a light batter and raw apples, the cookies tasted fresh and cake-like. I added a handful of walnuts for texture and a sprinkling of apple pie spices for a rich undertone. Be warned – these cookies are better when consumed within one day of baking. So. Bake. Rise. Consume. Ahh… breakfast in bed.

Ingredients

½ cup (1 stick) butter, softened
½ cup light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
2 cups peeled and chopped apple (about 2 medium apples)
½ cup chopped walnuts

Preparation

Preheat oven to 350°. In a large bowl, beat together butter, brown sugar and granulated sugar until creamy. Add eggs and vanilla and blend in completely. Combine flour, baking soda, cinnamon, cloves, nutmeg and salt in a separate small bowl. Add flour mixture to butter mixture and blend well. Stir in chopped apple and walnuts.

Drop dough by rounded tablespoons onto a lightly greased cookie sheets. Bake until golden brown, about 12 to 14 minutes. Let cool on sheet for a couple of minutes. Transfer to wire rack to cool completely.

Makes 4 to 5 dozen cookies.