I like to start the school year off right… that means, for me, that I send in
bribes gifts to my boys’ teachers. This year, I tried these Cinnamon-Apple flavored cut-out cookies.
What You Need:
For the Cookies:
3 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1 cup (2 sticks) unsalted butter (at room temperature)
3/4 cup packed brown sugar
1 large egg (at room temperature)
3 Tbsp. apple juice concentrate (defrosted)
In a medium-sized bowl, whisk together the flour, salt, baking powder and cinnamon. Set aside.
In a mixer bowl, combine butter and sugar. Mix until light and fluffy.
Add egg and apple juice concentrate. Mix until well-blended.
Add flour mixture, one cup at a time. Mix on lowest possible speed, until dough just comes together.
Remove from the bowl, shape into a disk and wrap in plastic wrap. (Dough may be a little crumbly. You can gently work in the crumbs.)
Place in the refrigerator for 30-45 minutes to rest.
On a floured surface, roll the dough to about 1/4″ thick.
Cut into shapes. (I used an apple cutter, and a small blossom cutter to get the “bitten apple” look.)
Place on to a parchment-lined cookie sheet. Place into the freezer for 15 minutes.
While the cookies rest, preheat the oven to 350-degrees (F).
Bake the cookies for 8-10 minutes, or until just barely golden on the edges. Set aside to cool.
Make the Icing:
In a mixing bowl, combine powdered sugar, cinnamon and meringue powder. Add water and apple juice concentrate.
Mix on medium-high for about 4 minutes, or until the icing holds a stiff peak.
Decorate the Cookies:
Color the icing red, brown and green, reserving some white if you’re making the ones with ‘bites’ in it.
Start with outlining. I used a Tip #2 for all of my outlines.
Fill in the red, and let it dry for at least 30 minutes before adding the other fill-in colors.
After they’re dried, you can package them up… and butter-up a teacher or two (hopefully).