Apple Butter Cookies
1 C. apple cider
3/4 C. currants
2 C. All purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt
1 C. unsalted butter
2 C. broun sugar, firmly packed
1 C. Apple Butter
1 large egg, room temperature
2 1/2 C. old fashioned rolled oats
3-4 crisp and tart cooking apples
Granulated sugar, for sprinkling
Heat oven to 350.
Heat cider in a small pan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 min.
Sift together flour, baking soda, cinnamon, clove, nutmeg, adn salt. SEt aside.
Cream butter and brown sugar until fluffly. On low speed add Apple Butter, adn beat until well blended. Add egg, and beat until well blended. The mixture will look slightly curdled, but it will pull together when dry ingredients are added.
Add the dry ingredients, beating until just combined. Drain currants, discarding the cider. Mix in the currants and oats until just combined. Using a large grater, shred one of the apples directly into the dough. (not the seeds or core). Stir well to combine.
Scoop out 1 oz cookies onto the cookie sheet. Core 2-3 apples and slice thinly. Place a sliced apple ring on top of each cookie. Bake until golden brown (about 18 – 20 min.