“There is a child in every one of us who is still a trick-or-treater looking for a brightly lit front porch.” – Robert Brault
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We went to see Paul McCartney in concert a couple weeks ago, and unexpectedly ran into some church friends… great concert (he performed for about 3 hours with multiple encores!)… bad acoustics! Last weekend was the last rugby game of the season for our granddaughter… and she was named one of the players of the match! I smile when I see her ‘little’ brother now towering over her… six years apart, still ‘buds’.
RECIPE OF THE WEEK
I am still on an apple theme, this week apple cider snickerdoodles from KingArthurBaking.com. The original recipe called for Vermont Boiled Cider which I didn’t have… used unsweetened apple juice instead. Comments were… “they’re tasty”… “can I have another one?” NOTE: batter must be chilled at least 4 hours or overnight
APPLE CIDER SNICKERDOODLES
DOUGH
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened apple juice (or Vermont Boiled Cider if you can find it)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 1/4 teaspoon apple pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
COATING
- 3 tablespoons granulated sugar
- 1 teaspoon apple pie spice
Cream butter and sugar until light and fluffy, 3-5 minutes at medium speed with an electric mixer.
Beat in apple juice, followed by egg and vanilla, mixing until combined. Scrape bowl well, then add flour, spice, baking powder, and salt. Mix until a dough forms and there are no visible streaks of flour.
Transfer to a small bowl and chill in refrigerator at least 4 hours or overnight.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
Mix sugar and spice in a small bowl or zip-lock bag until well blended.
Scoop dough into medium balls and thoroughly coat with sugar and spice mixture.
Arrange on prepared baking sheets and bake 12-15 minutes, rotating sheets about half way through. Cookies are done when they are domed, with fully set, golden brown edges.
