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White Chocolate and Apple Molasses Cookies

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Irish Apple White Chocolate Molasses CookiesThere’s been yet more cold, snowy weather here this week, and even though it is March, it is hard to think of Spring.  So these warmly spiced cookies are still perfect for this time of year, and with whiskey-soaked apples tucked away inside, they are also a nice offering for St. Patrick’s Day.  I hope you enjoy this recipe !

  • 1 cup chopped dried apples
  • 1/4 cup Irish whiskey
  • 3/4 cup butter
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 1/2 cup fancy molasses
  • 2 tsp apple cider vinegar
  • 2 tsp rum extract
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 3/4 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 6 ounces white chocolate, chopped

Begin by combining apples with the whiskey. Cover and set aside for about an hour to allow the apples to absorb the liquid.

Preheat oven to 325 degrees and line cookie sheets with parchment.

In your mixer bowl, cream together the butter and both sugars. In a separate bowl, whisk together molasses, vinegar, rum extract, vanilla extract and the eggs. With mixer on low setting, slowly pour the molasses mixture into the butter mixture. Mix until combined.

Sift together flour, baking soda and spices. Add this to the mixer bowl and mix until the dough is smooth. Stir in chocolate and apples including any unabsorbed liquid.

Roll the cookie dough into balls and place on cookie sheet, allowing room between them for the dough to spread. I had about 6 per cookie sheet, using 2-3 tablespoons of dough for larger cookies (a smaller ice cream scoop makes easier work here). Bake for 15 minutes or until slightly golden, give or take a minute depending on the size of your cookies. Remove to a cooling rack, parchment and all. Cookies will be puffed and soft upon removal from oven, but will crackle their tops slightly as they settle and cool. Repeat until all dough is used, yielding about 30 large cookies.

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