Directions: |
Directions:Grate apples on the large holes of a box grater or in a food processor with the grated
attachment. Transfer grated apples to a clean kitchen towel and squeeze over a medium bowl to extract all the juice possible. Measure out 1/4 cup of the apple juice and set aside, save remainder for another use. Set the grated apples aside , you should have about 2 1/2 cups
Bring the sugar, cream of tartar, and reserved 1/4 cup apple juice to a rapid boil in a large saucepan over medium heat, stirring just to dissolve the sugar. Cook, without stirring but swirling pan often, until bubbles slow and caramel turns a deep amber color, 5-7 minutes. Remove caramel from the heat and stir in the butter, salt, cinnamon, cardamom and nutmeg.
Set pan over medium low heat and add reserved grated apples, stirring quickly to combine. Cook apple caramel, stirring constantly, until the liquid from the apples has evaporated and the bubbles noticeably slow down, 9-11 minutes. The caramel should be sticky and clump together as you stir. Scrape the apple caramel onto a parchment
lined baking sheet and spread out in an even layer; let cool 30 minutes. Set 1/4 cup
Apple caramel aside for topping cookies
Place racks in upper part of oven and preheat to 375. Whisk flour, salt , baking soda and cream or tartar in a medium bowl to combine.
Beat butter, granulated sugar and brown sugar in a stand mixer, fitted with the paddle
attachment, starting on low speed, then increasing speed to medium, until combined
about 2 minutes total,
. Add eggs one at a time, incorporating thoroughly before adding the next, then add the vanilla. Reduce speed to low; add dry ingredients and mix until just combined. Add apple caramel and pulse mixer two or three times or swirl caramel through the dough.
( Do not over mix or you will lose the swirled caramel effect as the cookies bake) . Folding with a spatula works best.
Using a #20 scoop portion out 16 balls and divide between 2 parchment lined baking sheets, spacing at least 2 inches apart, you will have some left over dough.
Bake cookies, rotating baking sheets, top to bottom and front to back halfway through until golden brown on the edges, 13-16 minutes
Let the cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely.
Bake one sheet at a time, second sheet May cook faster |
This recipe for Salted Caramel Apple Cookies is from