If you’re not done your Christmas baking yet, here’s another one to add to the list: Apple Nut Cookies. These are very versatile in that you can use any nut that you happen to like or have around the house. I used pecan, though the original recipe used almond.
You can also use your favorite apples. Typically, the best apples for baking include Granny Smith, Jonagold, Honeycrisp, Braeburn, and a few more that you can find listed online. They are ideal because they hold together during the baking process and you don’t wind up with a pie full of applesauce. While the concept holds true here, since these are cookies and not pie, you can be a bit more lenient in your apple choice.
Apple Nut Cookies
½ t baking soda
14 T unsalted butter (3/4 c + 2 T), divided
½ c granulated sugar
½ c packed brown sugar
1 t salt
1 t vanilla extract
1 large egg
1 large egg yolk
1 c (4 oz) peeled and diced apples
3/4 c chopped nuts of your choice
1/2 c toffee bits
- Preheat oven to 350 F.
- Whisk flour and baking soda.
- Heat 10 tablespoons of butter in a skillet over medium heat until melted, about 2 minutes. Continue stirring for another 2-3 minutes until golden with a nutty aroma. Remove from eat and pour through sieve into a large bowl. Stir in remaining butter to melt.
- Add sugar, brown sugar, salt, and vanilla to butter mixture, whisking to combine. Add egg and egg yolk, again whisking to combine until no sugar lumps remain.
- Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat this resting and whisking pattern three times.
- Stir in flour mixture until well combined. Add apples, nuts, and toffee bits.
- Scoop dough into balls on a cookie sheet.
- Bake for 10-14 minutes or until golden brown.
- Place on cooling rack to cool completely. Enjoy.