Hard Cider Cookies with a Hard Cider Glaze

Hard Cider Cookies
Yield: About 2 Dozen Cookies.

Here's what you'll need:
Preheat the oven to 350 degrees
A 1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper




1 - 12 oz. Bottle of Hard Cider
3/4 C Well packed Brown Sugar, divided
12 TBS Butter
1/2 C Granulated Sugar, divided.
1 Large Egg
1/2 tsp Vanilla
1 1/2 C Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 C Rolled Oats
1/2 C Dreid Cranberries
1 C Peeled and Diced Apples. (I use Jonagold)
1/2  White Chocolate Chips

Glaze:
1 - 2 TBS Hard Cider
1/2 C Confectioner's Sugar

Cookies:

In a Saucepan on Medium High Heat:
Hard Cider
1/4 C Brown Sugar
Stir an bring to a Boil.
Cook until it reduces to 1/2 C (20 minutes)
Turn off the heat, allow to cool to room temperature.
Set aside.

In a Saucepan on Medium Low Heat:
Butter
Heat until it melts, has browned and has a Nutty Fragrance. Watch it carefully to avoid burning.
Allow to cool to room temperature.
Set aside.


In a Stand Mixer with a Paddle Attachment:
Butter
Remaining Brown Sugar
Mix to combine well. 3 minutes.
Add:
Egg
Vanilla
Cider Reduction
Mix just to combine.

Add:
Flour
Baking Soda
Salt
Cinnamon
Nutmeg
Mix just until combined.

Remove Bowl
Fold in by hand:
Oats
Cranberries
White Chocolate Chips
Mix just until combined.

Transfer to a piece of Plastic Wrap, Form a disc and wrap tightly.
Refrigerate 1 Hour.


Use a 1 1/2" Cookie Scoop and drop Dough 2" apart onto the Sheet Pan.
Bake 12 minutes, until Golden Brown.

Remove Pan to a Rack to Cool for Ten Minutes.
Transfer Cookies to a Rack to Cool Completely.

Make the Glaze.
In a Small Mixing Bowl:
Confectioner's Sugar.
Gradually Whisk in 1 TBS of Cider.
Whisk until Creamy Smooth.
Create a Thin Glaze by only Whisking in additional Cider if needed.
You don't want it to be too thin.

Transfer to a Zip Lock Bag or Small Piping Bag and Drizzle in a Zig Zag Design over the Cooled Cookies.

Enjoy!
Peace in the Kitchen!