It is official, we are going to Japan for spring break!!! I am super excited. We have been talking about it for a couple weeks, and finally booked the airfare yesterday. I will admit I am more than a little nervous about the language, and not being able to read signs, and the food. If you hadn’t noticed, I am picky! But I am so excited to see everything, learn more about their culture and to share all of that with my 7 year old. Should be an amazing trip!
So, cookies…the reason you are here. Right, back on track. Yesterday I showed you the salad I made for cooking club, today I have to show you the dessert. It doesn’t fit the tomato theme at all, but it fits perfectly with fall. I did try to come up with a dessert with tomatoes, but that seemed like a bit of a stretch. If you have any ideas, I would love to hear them.
These cookies disappeared so quickly. I was honestly shocked! I think I brought 15 cookies to cooking club, and they were all gone when I left. There were 6 people at cooking club, and I had 1 cookie. You can do the math, but the bottom line is they are good. This recipe is floating all over the internet, but most times it is stuffed with caramel. That does sound amazing, but I didn’t have any caramels, and didn’t have time to go to the store. So I made a cider glaze for the top instead. Good decision, just sayin’.
- ½ cup butter, softened
- ½ cup sugar
- ¼ tsp salt
- 5 packets of Apple Cider Instant Original Drink Mix
- 1 egg
- 1 tsp vanilla extract
- 1½ cups flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp cinnamon
- 1 ½ cup powdered sugar
- 1 tsp cinnamon
- 3 Tbls apple cider or juice
- Preheat oven to 350 degrees
- Cream together butter, sugar, salt, and cider packets together until light and creamy (about 2 minutes). Add the egg, and mix until incorporated. Mix in the vanilla. Add flour, baking soda, baking powder, and cinnamon. Mix until just combined. Place dough in the fridge for 30 minutes.
- Scoop small balls of dough onto a baking sheet (about golf ball size). Bake for 10 minutes. Remove from oven and allow to cool for a couple minutes before removing to a wire rack.
- Meanwhile you can make the glaze. Combine all the ingredients in a bowl, and whisk until smooth. You can adjust the sugar and juice amounts to get a thin and drizzle-able consistency. Using a spoon, drizzle over the cookies. Allow to cool and the glaze to completely harden before serving.