Recipe: Buttercup Bake Shop Grated Apple Cookies and Apple Pie a la Mode Ice Cream Sandwiches

GRATED APPLE COOKIES
"Apple may not be as traditional as the typical oatmeal raisin or chocolate chip, but you'll be glad you took the leap and gave these apple cookies a try. With plenty of fruit and nuts, these are hearty and wholesome enough to serve as a midday snack - but also are delicious enough you'll snag one (or three) for dessert. Throw a scoop of vanilla, lemon, or cinnamon ice cream between two cookies for a special treat."



4 tablespoons butter, at room temperature, plus extra for greasing
2/3 cup firmly packed light brown sugar
1 extra-large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons apple juice
Scant 1/2 cup walnuts, lightly toasted and chopped
1/2 cup raisins (optional)
1/2 cup grated tart apple, such as Granny Smith (about 1 apple)

Preheat the oven to 400 degrees F. Grease a couple of cookie sheets.

In a large bowl, use an electric mixer with the beaters or paddle to cream the butter and sugar together until well combined. Beat in the egg and vanilla extract until well mixed.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to the creamed mixture in three batches, alternating with additions of the apple juice. Stir in the walnuts, raisins, and apple. Drop by teaspoons onto the greased cookie sheets, leaving 1 1/2- to 2-inches between the cookies.

Bake for 9 to 11 minutes, until golden brown. Immediately remove from the cookie sheet to a cooling rack and allow to cool completely before filling or storing in an airtight container.

Makes 12 large cookies

SERVING SUGGESTION:

APPLE PIE A LA MODE
Makes 6 ice cream sandwiches

"A satisfying treat at any lime of year but especially welcome in the autumn when apples are plentiful."

12 Grated Apple Cookies (recipe above)
Homemade vanilla Ice Cream, or premium store-bought

Prepare the cookies as directed. Allow them to cool completely then match up similar sizes to make pairs.

Scoop the desired amount of ice Cream onto the flat side of the first cookie. Use an offset spatula or dull knife to spread the ice cream to within 1/4-inch of the edges. Top with the second cookie, flat side down, and press gently 10 spread the ice cream to the edges. Neaten up the sides with the spatula if desired. Repeat with the remaining cookies.

Serve immediately, or store in the freezer, in an airtight plastic container. If frozen, allow to sit at room temperature for 3 minutes before serving.

Used by permission to Recipelink.com from Ten Speed Press
Source: Ice Cream Sandwiches by Donna Egan (founder of London's Buttercup Bake Shop)