Great thing about a batch of cookies in the dessert mix at Thanksgiving, there are leftovers to enjoy late night with a cup of tea, or next afternoon coffee break.
Use any apple you love the flavor of in this recipe, but choose from the eater/bakers like honey crisp, gala, pink lady, macoun, jonagold, cortland.
Apples can be juicy, but need to stand up in baking.
Get the rest of Rachael’s Essential Thanksgiving Recipes  here.
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 1/3 cup brown sugar
- 3/4 cup butter, softened
- 1 large egg
- 1/4 cup pecans, finely ground
- 1 cup grated apple (honeycrisp, large grate)
- 1/4 cup apple cider
Preheat oven to 350° F
In a medium bowl  combine flour, baking soda, salt, pecans, cloves, nutmeg, cinnamon and set aside
In a large bowl  mix cream, sugar and butter at medium speed until fluffy
Add egg, beat
Gradually add flour, beat after each addition
Add apples and cider, beat at low speed until combined
Drop batter by heaping tablespoon 2” apart on parchment lined baking sheets
Bake 20-25 minutes
Remove parchment with cookies from baking sheet  onto wire rack
Cool completely on parchment before removing