Smoked Apple Butter-Ginger Cookies
With enormous thanks to our friend Jerry Spearman, we're happy to share this cookie recipe with you (it's one you'll want to bookmark). Jerry creatively incorporated our Smoked Apple Butter into the following ginger cookie recipe and was kind enough to bring us a batch of his delicious, perfectly baked cookies to sample. To say they didn't last long is an understatement. These are wonderful treats for the holidays, or any time at all. Thank you so much, Jerry!
Recipe slightly adapted from "Channeling Contessa: Apple Cider Ginger Cookies," Ladies' Home Journal, December/January 2013
2 1/4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup Jar Sessions Smoked Apple Butter
red sanding sugar
Whisk together flour, baking soda, salt, cinnamon, ginger, allspice and cloves; set aside.
Using an electric mixer, cream butter and brown sugar until light and fluffy, about 2 minutes.
Add egg, vanilla and smoked 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-tablespoon-size balls, then roll in red sanding sugar to coat.
Place balls on prepared baking sheet 2 inches apart. Bake 10 to 12 minutes until lightly browned around edges.
Cool on baking sheet for 5 minutes, then transfer to rack to cool completely.
For a little more of that smoky goodness, turn these into some unforgettable sandwich cookies: Mix Smoked Apple Butter to taste with your favorite cream cheese filling recipe. Spread filling on the bottom of one cookie and top with a second cookie, bottom-side down. Press gently and repeat.