Apple-Raisin Cookies

Disse lækre cookies bryder med rosiner og bidder af tærte Granny Smith æbler; en dråbe sød glasur topper dem ud.

Kilde: Hverdagsmad, oktober 2010

30 minutter

15 minutter

Gør 26

Samlet tid

Forbered

Udbytte

ingredienser

1 kop almindeligt mel (spooned og udjævnet)
1 kop fuld hvede mel (spooned og udjævnet)
1 tsk bagepulver
1/2 tsk jordnødder
1/2 tsk grovt salt
Jordkløver
1/2 kop (1 stav) usaltet smør, stuetemperatur
1 kop pakket mørkbrunt sukker
2 store æg
3 spsk fuldmælk
1 Granny Smith æble, skrællet, kædet og skåret lille
1 kop rosiner
3/4 kop konfekture sukker

Kørselsvejledning

1.

Forvarm ovnen til 350 grader, med stativ i øvre og nedre tredjedel. I en medium skål, pisker sammen mel, bagepulver, muskatnød, salt og knivskåret nelliker. I en stor skål, ved hjælp af en elektrisk mixer, slå smør og brunt sukker på højt, skrab ned skål efter behov, indtil lys og fluffy, cirka 4 minutter. Slå i æg, en ad gangen, skrab ned skål efter hver tilføjelse. Med mixer på lavt, slå i halv melblandingen, derefter mælk og resterende melblanding. Beat bare indtil kombineret.
2.

Med en gummispatel foldes æbler og rosiner i dej. Sæt dejen i 2 spskfulde haver, 2 tommer fra hinanden, på to bagplader. Bages til cookies er fast omkring kanterne, ca. 14 minutter, roterende ark halvvejs igennem. Lad afkøle helt på wireholdere.
3.

I en lille skål, pisker sammen konditoris sukker og 1 spsk vand. Overfør til en zip-top taske. Snip et meget lille hul i et hjørne og dryss glasur over cookies.

Cooks Notes

Disse cookies kan laves op til 5 dage frem og opbevares i en lufttæt beholder ved stuetemperatur. For at få dem til at se godt ud, glasér dem lige før servering.

One Comment

Eli
27.04.2023 @ 17:09

As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:

“These delicious cookies break with raisins and bits of tart Granny Smith apples; a drop of sweet glaze tops them off. Source: Everyday Food, October 2010 30 minutes 15 minutes Makes 26 Total time Preparation Yield Ingredients 1 cup all-purpose flour (spooned and leveled) 1 cup whole wheat flour (spooned and leveled) 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon coarse salt Pinch of ground cloves 1/2 cup (1 stick) unsalted butter, room temperature 1 cup packed dark brown sugar 2 large eggs 3 tablespoons whole milk 1 Granny Smith apple, peeled, cored, and cut small 1 cup raisins 3/4 cup confectioners sugar Directions 1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking powder, nutmeg, salt, and cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half of flour mixture, then milk and remaining flour mixture. Beat just until combined. 2. With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoon mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks. 3. In a small bowl, whisk together confectioners sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in a corner and drizzle glaze over cookies. Cooks Notes These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. To make them look their best, glaze them just before serving.”