Today, as September comes to a close the last little taste of Summer is clinging to it. Even though the sun shone bright this morning, through the mist on the common, it was still so cold. Our breath hung in little icy moisture droplets above us as we waited for our cherry red bus to come.

I love Summer and all it holds, but I love this time, when seasons change from one into the other and as the curtains draw on the final little bit of Summer and we kiss it goodbye, I welcome, with arms open-wide, all the best that Fall has to offer us. And one such thing is a bounty of gorgeous apples. I grew up on a farm and one of our staple crops were apples. There was nothing better than when my Dad, came home with the first of the year’s apple cider in frosty jugs for us to gobble down.

Apples in season, meant ever-ready bushels of sweetness awaiting us. Thin sliced apples with crackers and hoop cheese, fresh frosty cider, my Dad’s applesauce for breakfast and my Mom’s apple butter spread over hot biscuits. Fall holds a sweetness to it all of its own, a beauty of color and taste.

As we truly kiss the last of Summer goodbye and welcome in Fall, I found a recipe that I thought I would share with you, I have had cookies similar to this growing up and this was just something to delicious not to share!

Iced Apple Cookies
  • 2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) cloves
  • 1/4 teaspoon(s) nutmeg
  • 1 1/3 cup(s) (packed) light brown sugar
  • 3/4 cup(s) unsalted butter, softened
  • 2 tablespoon(s) unsalted butter, softened
  • 1 large egg
  • 1 cup(s) pecans, chopped
  • 1 cup(s) raisins
  • 1 cup(s) chopped Red Delicious apple
  • 1/2 cup(s) apple cider
  • 2 tablespoon(s) apple cider
  • 3 cup(s) confectioners’ sugar
Directions
  1. Make the batter: Preheat oven to 350 degrees F. Combine the flour, baking soda, cinnamon, salt, cloves, and nutmeg in a medium bowl. Cream the sugar and 3/4 cup butter in a large bowl until light and fluffy. Add the egg and beat until incorporated. Gradually add the flour mixture and beat until combined. Stir in the pecans, raisins, apples, and 1/4 cup apple cider.
  2. Bake the cookies: Drop by heaping tablespoon, 2 inches apart, onto parchment-lined baking sheets. Flatten each mound slightly and bake 18 to 22 minutes. Cool on a wire rack.
  3. In a small bowl, stir together the sugar, remaining cider, and butter until smooth. Drizzle about 1 tablespoon of icing over each cookie. Store in an airtight container for up to 4 days.

(Recipe & Image copyright Country Living)