Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Apple-Currant Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 20, 2020 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen The abundance of spices in these cookies gives them a longer shelf life, making them a good cookie-jar staple. 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 ½ teaspoon freshly grated nutmeg ½ teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups dark-brown sugar, firmly packed 1 cup Apple Butter 1 large egg, room temperature 2 ½ 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 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. Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside. 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. 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. 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. Cook's Notes Holiday Cookies 2006 Rate it Print