Caramel Apple Cider Cookies

 

These cookies remind me of fall because of the cider and caramel mixed together!

½ cup butter, softened
½ cup sugar
5 (.74 oz. each) apple cider packets (I use Alpine brand)
1 egg, room temperature
½ tsp. vanilla
1 ½ cups flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp cinnamon
¼ tsp. salt
1 cup Kraft Caramel Bits

In a mixer, cream butter, sugar and apple cider mix until light and creamy, about 2 minutes. Add egg and vanilla; mix well. In separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add to the butter mixture and mix until well combined. Stir in caramel bits. Place 1 ½ tablespoons of rounded dough 3 inches apart on parchment lined baking sheets. Bake at 350 degrees for 11-12 minutes. Do not overbake. When cookies come out of the oven an are still warm, press any edge melted caramel bits back into the cookie (to clean it up a little since the caramel bits on the edges of the cookies will kind of melt out a little).  Can be stored 3-4 days in airtight container. 

 

Maple Pecan Cookies

I can't stop eating these! The pecans are *technically* optional, and I usually HATE nuts in my cookies, but these pecans add so much flavor and oh, my gosh, they are delicious!

Cookies:
2 1/3 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup butter, softened
1 cup packed dark brown sugar
1 large egg, room temperature
1/3 cup real maple syrup
1 tsp. vanilla extract
1 tsp. maple extract
1 cup chopped pecans (optional, but absolutely delicious)
 
Icing:
2 Tbsp. butter
1/3 cup real maple syrup
1 cup powdered sugar
Pinch of salt

Cookies: In a medium bowl, whisk the flour, baking powder and salt. Set aside. In a mixer (or use hand mixer) blend the butter and brown sugar for about 3 minutes on medium speed until light and creamy.  Add egg and beat until combined. Add maple syrup and extracts and beat about a minute until all combined. Pour flour mixture into butter mixture while mixer is on low. Add chopped pecans and mix on low until incorporated. Cover dough or wrap in plastic wrap and refrigerate for 2 hours. Scoop by 1 ½ tablespoonfuls and place 3 inches apart onto parchment lined baking sheets. Bake 12-13 minutes at 350 degrees. Edges should brown slightly and centers may still look soft. Let cool on pan for 5 minutes before removing to a rack to cool.

Icing: In a saucepan on low heat, whisk together the 2 tablespoons of butter and 1/3 cup maple syrup until well blended. Remove from heat and add the pinch of salt and whisk in the powdered sugar until combined. Drizzle over cooled cookies. (If you make this too far in advance, the icing will cool on its own and you will need to reheat it to drizzle.)

Apple Cider Cookies

 

I just love apple cider flavored foods!

2 cups butter, room temperature
½ cup brown sugar
½ cup sugar
1 egg
1 tsp. vanilla extract
 
1 tsp. cinnamon
½ tsp. salt
¼ tsp. baking powder
3 instant apple cider packets (.74 oz each)
3 cups flour
 

Cream the butter and sugars in a mixer or using a hand mixer until light and creamy.  Add egg and vanilla and mix. Sift or stir together the dry ingredients (cinnamon, salt, baking powder, cider packets and flour) in a bowl. Mix into the butter mixture until well combined. Roll out onto floured surface about ¼ inch thick. Cut with 2-3 inch cookie cutters or stamps.  Bake at 375 degrees on parchment lined baking sheets for 10 minutes, less time for smaller cookies. Leave on the baking sheet for 10 minutes after removing from oven. Transfer to rack to cool.

These can me made into sandwich cookies with either melted caramel or caramel buttercream between cookies. You can also brush melted caramel on the backs of each cookie. Or eat plain—they are delicious.

Gingerbread Spritz Cookies

 I did not ice my cookies because I didn't have time. But next time I will!!

3 cups flour
2 ½ tsp. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. nutmeg
¼ tsp. ground cloves
¼ tsp. salt

1 cup softened butter

½ cup brown sugar

1 tsp. vanilla extract

½ cup molasses

1 large egg, room temperature

In a medium bowl, whisk first six ingredients together (dry ingredients). Set aside. Cream butter and sugar in a mixer until well combined. Add vanilla, molasses and egg and beat until smooth. On low, slowly add dry ingredients to the wet ingredients. Cover dough tightly and refrigerate for 30minutes, but no longer! Press cookies using a cookie press onto an ungreased cookie sheet. Bake 5-6 minutes, depending on size. Larger cookie presses such as the old Pampered Chef press may need more time. Let cookies cool on pan for a few minutes. Transfer to cooling rack to cool.

 

Glaze: (optional, but highly recommended!)
2 cups sifted powdered sugar
2 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. + 2 tsp. warm water

Stir together until smooth. Thin or thicken if needed. Dip each cookie in the glaze, face down. Let excess icing drip off. Turn cookie back up and let icing dry.

Molded Gingerbread

 This is a new cookie hobby I picked up last holiday season. I'm totally addicted! Molded cookies!

The pinecone cookie was made with this recipe. 

3 ¾ cups flour

1 Tbsp. + 1 tsp. cocoa powder

Scant pinch of red chili pepper

4 tsp. ground ginger

1 ½ tsp. ground allspice

3 ½ tsp. cinnamon

1 tsp. salt

1 tsp. black pepper

½ tsp. baking powder

1 cup butter, softened

¾ cup + 2 Tbsp. sugar

1 egg

½ cup dark molasses

1 Tbsp. honey

2 Tbsp. agave syrup

1 tsp. vanilla

½ tsp. ginger extract (optional)

Powdered sugar for dusting

Combine first nine ingredients in a bowl and set aside. Cream butter in a mixer until light and fluffy. Add sugar and cream until pale and creamy. Add egg and incorporate. Stir in molasses, honey, agave, vanilla and ginger extract until well combined. Add the dry ingredients into the mixture gradually until the dough pulls away from the sides. Flour hands and knead once or twice into a ball. If sticky, add 1 Tbsp. of flour. Wrap tightly and refrigerate for at least 3 hours. Roll ½ inch thick. Dust dough and cookie mold with powdered sugar using a pastry brush. Press dough, tap lightly to release. Use knife to cut around impression if needed. Place on parchment paper lined baking sheet. Dry cookies 3 hours. Bake at 350 degrees for 8-15 minutes. Brush with glaze while still warm.

Bread Pudding (Versions I and II + Caramel Sauce!)

The great thing about bread pudding is that it can be the simplest thing to make, or it can be a little more involved. Either way, these two recipes are both bread pudding! 

Version I:

½ loaf of bread, about 5-6 cups, cubed
2 cups milk
1 Tbsp. butter (or spray the pan with cooking spray)
1 tsp. vanilla
2 eggs, beaten

Place bread in 9x9 inch baking pan. Mix milk beaten eggs and vanilla. Pour over the bread. Bake at 350 degrees until tops are golden and pudding is no longer runny, about 30-40 minutes.

Version II:

2 eggs

2 egg yolks

2 ¼ cups half-and-half

2 cups milk

½ cup melted butter

¼ cup sugar

1 Tbsp. vanilla

1 ½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. salt

20 dinner rolls or cubed bread (about 8 cups?)

3 Tbsp. brown sugar for the top

Whisk together first ten ingredients. Place bread cubes into a greased 9x13 inch baking pan. Pour mixture over the bread and let soak a few minutes. Sprinkle brown sugar on top. Bake 40-45 minutes or until golden brown and pudding is set. 

Caramel sauce for pudding:
1 cup butter
1 cup sugar
1 cup half-and-half
1 tsp. vanilla extract
¼ tsp. salt
1/8 tsp. baking soda

Simmer butter, sugar and half-and-half for 15-20 minutes. Remove from heat and stir in vanilla, salt and baking soda. Serve warm on pudding.

Simple Short Cake

 Short cake is like "shortbread", there aren't any eggs and you "cut in" the fat, in this case, butter. Pretty sweet!

2 cups flour
4 tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup cold butter
1 tsp. vanilla
1 cup milk
Coarse sugar for decoration

Combine flour, baking powder, salt and sugar in a mixing bowl. Cut in the cold butter using a pastry blender until it resembles rough cornmeal or coarse crumbs. Make a well in the mixture and add the vanilla and milk. Stir to combine. Pour into greased and floured 8 inch round (or square) baking pan. Sprinkle with coarse sugar for decoration. Bake for 43-45 minutes at 350 degrees. Cool 15 minutes before turning cake out onto a board or rack to cool.