½ cup brown sugar
½ cup sugar
1 egg
1 tsp. vanilla extract
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.
