Apple Cider Glazed Cookies
Votes: 4
Time: 2 hours 15 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 111, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 18 G., fiber 0 G., cholesterol 18 mg, sodium 27 mg, sugar 11 G.
Calories 111, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 18 G., fiber 0 G., cholesterol 18 mg, sodium 27 mg, sugar 11 G.
Bake festive cookies with the warming, spicy flavor of autumn apple pie. For this recipe, you'll need natural, non-alcoholic apple cider. It's simmered with aromatic spices and added to both the dough and the icing. Frost the cookies completely when they're cooled, and before they set, sprinkle with coarse golden sugar. This will give your cookies a festive look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups natural non-alcoholic apple cider
- 1 cinnamon stick
- 4 allspice peas
- 1.5 cups premium flour
- 3/4 tsp ground cinnamon
- 0.5 tsp baking powder
- 1/4 teaspoon of baking soda
- 110 g unsalted butter at room temperature
- 2/3 cup light brown sugar
- 1 large egg
- 2/3 cup powdered sugar
- Decorative golden sugar, for decoration
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Recipes with similar ingredients: apple cider, eggs, brown sugar, allspice, cinnamon
Cooking the dish according to the recipe:
- Combine the apple cider, cinnamon stick, and allspice in a small saucepan and bring to a boil over medium heat. Cook until the liquid has reduced to 1/4 cup, about 12 minutes; let cool. Remove the cinnamon stick and allspice.
- In a medium bowl, combine the flour, ground cinnamon, baking powder, and baking soda. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Add the egg and half of the evaporated cider and beat until smooth. Reduce mixer speed to low; add the flour mixture and knead until smooth. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Form the dough into 2-cm balls and place them 5 cm apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, 9-11 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the glaze:
In a small bowl, mix the powdered sugar with the remaining cider until smooth. Spread the icing on the cookies and sprinkle with decorative sugar. Let set for 30 minutes.
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