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Apple-Currant Cookies

The abundance of spices in these cookies gives them a longer shelf life, making them a good cookie-jar staple.

  • yield: Makes about 3 dozen

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Ingredients

  • 1 cup apple cider
  • 1 cup currants
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups dark-brown sugar, firmly packed
  • 1 cup Apple Butter Apple Butter
  • 1 large egg, room temperature
  • 2 1/2 cups old-fashioned rolled oats
  • 3 to 4 crisp and tart cooking apples, such as Ida Red or Empire
  • Granulated sugar, for sprinkling (optional)

Directions

  1. Step 1

    Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat cider in a small saucepan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 minutes.

  2. Step 2

    Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.

  3. Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy. On low speed, add apple butter, and beat until well blended. Add egg, and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.

  4. Step 4

    Add the dry ingredients, beating until just combined. Drain currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on a box grater, shred 1 of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine.

  5. Step 5

    Using a 1-ounce scoop, scoop out six cookies about 2 inches apart onto the prepared baking sheet. Core 2 to 3 apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake in the heated oven until dark brown, 18 to 20 minutes. Repeat with the remaining batter.

Source
Martha Stewart Living Special Issues, 2005

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Reviews (7)

  • jwheeler81 25 Oct, 2010

    I was SO excited to try these, and after gathering up all the myriad ingredients and following the recipe to a "T" they turned out lousy! They were so soft, cakey, and chewy they just fell apart. I'm not sure what went wrong, I tried baking them longer to crisp them up but all to no avail. All was not lost however, the crumbled up cookie bits made a FANTASTIC bread pudding!!

  • nicodemus6 18 Oct, 2010

    Much too sweet. I wonder if 1 cup of sugar could be used insted.

  • CappieB 20 Sep, 2010

    Just wondering if the recipe would work ok if I use 1 cup of purchased pre-made "apple butter" instead of making the apple butter recipe included w/ the cookie recipe? I don't have brandy and would find it expensive to buy brandy to use just 2 tablespoons. I don't know anybody that i could borrow 2 tbl spoons of brandy. Has anyone made the cookies w/ purchased applebutter? Thx in advance for the reply.

  • mykele 31 Jan, 2010

    Just soak the currants ahead of time and put the "used" cider in
    the applesauce instead of water............spicier too.

  • LKM77 30 Mar, 2009

    I made these cookies yesterday - they turned out really well. Very moist and cakey. With the apples, currants, and oatmeal, they almost seem healthy! I made them a little bit smaller and put a thin wedge of apple on top instead of an entire slice. I will definitely be making these again someday!

  • grannyj3 1 Feb, 2009

    These sound delicious, but why on earth would you "discard" the cider? I would think a sip of warm cider would complement the baking experience.

  • grannyj3 1 Feb, 2009

    These sound delicious, but why on earth would you "discard the cider"? Wouldn't a sip of that warmed cider add to the enjoyment of baking the cookies?