Sunday, October 11

Apple butter cookies

As you all know, there are three rules here about Caes brother cooking. Rule number one is that everything is better with butter. This entry is an exploration of possible corollary to this rule: things with "butter" in their names are good.

At our Mart of Wal, they keep apple butter right next to the peanut butter. And since I was running low on PB, I figured I'll take some AB along for the ride.

Also in this neighborhood is jelly and jam. I guess I should have realized that apple butter would be closer to those because it comes in a similar jar. But it'll be close enough for what I want to do with them. I think.

What I have in mind is apple butter cookies. In my childhood we had this cookbook we got from a local hospital. I don't know how, but there it was. And in it was a dirt-simple peanut butter cookie: 1 cup peanut butter, 1 cup sugar, 1 egg. Bake. It's really that simple. So let's see what happens if we try to make apple butter cookies instead.

Hmmm.... That consistency of apple butter has bitten me in the butt. But I had a feeling this was going to happen, so I figured I'd just add flour, a little at a time, until it becomes a cohesive dough. Or least a thick batter. Well, there's a spare 1/4 cup measuring cup that lives in my flour jar. Perfect, right?

2 1/2 cups of flour later, this is what we have. It's close enough. So. Apparently it's traditional to ball up peanut butter cookies and mash them down with a fork. I decided to mash the apple butter cookies down with a spoon. You'll want to spray the back end of the spoon with some nonstick spray. Pour out a blob of batter then mush it around into a disk. Bake at 350 for about 10-12 minutes or when you figure they're done.

Looks pretty good, right? Well, there's a bit of a problem. Remember how I added 2 1/2 cups of flour 1/4 cup at a time? You can surmise I beat the batter after each addition. Now, if you follow the gospel according to St. Alton, you'll be familiar with the muffin method: Mix your dry ingredients together, your wet ingredients together, then pour the wet on the dry and mix as little as possible. Beat it senseless and you'll get a very glutenous creation that will end up chewier than you'd like. But it's still edible... even looks like a cookie. And it tastes quite nice. Apple isn't one of those flavors you see in cookies very much. That's a shame, and you should join me and correct that.

But now that I mentioned "muffin"....

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