GOLDEN VALLEY, Minn. — After a brief hiatus, KARE in the Kitchen is back this week with a timely taste treat from our friends at Kowalski's.
Culinary and Branding Director Rachael Perron, a frequent and popular guest on KITK, brought ingredients to whip up a batch of Apple Butter Cookies.
While these are "officially" considered Christmas cookies, they're great any time - including Thanksgiving - as they taste just like apple pie.
Enjoy!
APPLE BUTTER COOKIES
(Makes 24)
INGREDIENTS
¾ cup granulated sugar, divided
3 tsp. pumpkin pie spice, divided
10 tbsp. unsalted butter
1 tsp. Kowalski’s Organic Madagascar Vanilla Bean Paste
¾ tsp. kosher salt
½ cup brown sugar
1 egg yolk
½ cup Kowalski’s Apple Butter
¾ tsp. baking soda
2 ¼ cups flour
DIRECTIONS
- In a small mixing bowl, combine ¼ cup granulated sugar and 1 tsp. pumpkin pie spice; set aside.
- Melt butter in a large pot over medium heat; cook and swirl occasionally. Butter will start to bubble and foam; eventually foaming will stop and butter will turn a dark golden brown, with tiny flecks of dark brown butter solids on the bottom of the pot (about 10 min.) Watch butter carefully to ensure the butter solids do not burn or turn black (or the butter will taste bitter).
- Remove the pot from the heat; whisk in the remaining pumpkin pie spice, vanilla paste and salt. Cool 5 min.
- In a large mixing bowl, combine cooled melted butter mixture, remaining sugars; stir until well combined.
- Add egg yolk; stir 1 min.
- Add apple butter; whisk in thoroughly.
- In a separate small mixing bowl, whisk together flour and baking soda.
- Add flour mixture to apple butter mixture; stir thoroughly until no traces of white remain.
- Chill dough in refrigerator 1 hr.
- Preheat oven to 350°.
- Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in spiced sugar mixture.
- Place dough balls 2" apart on 2 parchment-lined baking sheets; bake until just barely set and puffy (10-12 min.), turning and switching pans halfway through; cool on pan for 5 min.
- Cool cookies completely on wire racks. Store in an airtight container at room temperature for up to 1 week.
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