Harvest Apple Cookies

1 cups plus 1 tablespoons all-purpose flour
1 cups plus 1 tablespoons whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon cardamom
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 apples (I used 1 gala and 1 granny smith) – cored, peeled and diced
1/3 cup apple sauce
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon

Preheat oven to 375 degrees. Whisk together flour, salt, cinnamon, nutmeg, cardamom, cloves, and baking soda.

Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2-4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add apples and jelly (or applesauce), and beat until just combined.

Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. (If not baking all the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on baking sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.


Number of Servings: 36

Recipe submitted by SparkPeople user KATHYHARRIOTT1.