During the holidays, my mom makes apple cinnamon cookies that are as delicious and heartwarming as they sound.
These delightful cookies with chewy raisins are soft, cake-like, and smell of spicy cinnamon. They are fitting for long, cold New England winters after a hot bowl of chowdah.
When I was younger, every Christmas meant making these cookies together. I remember standing only as tall as her waist, watching her bake as though it were magic.
My main job would be to lick the spoon clean after she was done. Even as an adult I’m pretty sure that my greatest contribution to the process was cleaning the spoon.
After all of the cookies were made, we would put them in tins and give them as gifts. To prevent me from eating them all, my mom would bake an entire batch just for me.
Whenever I miss the feeling of holidays at home—the excitement leading up to Christmas, the anticipation of parties and gift-giving—I make my mom’s cookies for friends and coworkers.
It amazes me how the smell of these cookies instantly transports me back to those times as a child. For me, this highlights the role that food can play in our lives, as a medium for shared experience. I treasure the experiential aspect of food almost as much as I appreciate eating warm apple cinnamon spice cookies on a cold New England night.
Apple Cinnamon Cookies
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 ½ cup brown sugar, firmly packed
- 1 cup butter, softened
- 1 cup unsweetened applesauce
- 2 eggs
- 1 ½ cup raisins
Heat oven to 375° degrees. Combine flour, wheat flour, baking soda, cinnamon, salt, ginger and allspice in medium bowl; set aside. Combine brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, 2 to 3 minutes.
Add applesauce and eggs; continue beating until well-mixed, about 1 minute. Reduce speed to low; add flour mixture. Beat until well-mixed, 1 to 2 minutes. Stir in raisins by hand. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 9 to 13 minutes or until edges are lightly browned. A slight imprint should remain when pressed. Makes about 6 dozen cookies.
Photo: The Cookie Panache Blog