| The Gallivanting Gourmand |
 Greg Duncan  His previous columns are archived HERE. |
Posted 09.19.05 Montreal Calling all Cookie Monsters
It's cookie season across the land and whether you are a student returning to school or a worker packing lunches after a great summer holiday, you need sustenance. Cookie sustenance, that is.
Next to the sandwich, there is probably no other match for convenience when it comes to a mid-day treat. It just so happens that the back to school and work season coincides with the annual apple harvest and this makes for a good opportunity to get apples into cookies, in my book.
While the old saying that "An apple a day keeps the doctor away" is appropriate, so is the following. "A balanced diet is a cookie in each hand."
Readers may know that apples and cheese go very well together and the following recipes capitalize on the concept. One uses good cheddar and another makes good use of sour cream. These will disappear very fast.
Apple Cheddar Cookies
1/2-Cup Butter
Cream the butter and sugar until light and fluffy, and then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts.
Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.
Sour Cream Apple Cookies
1/4-cup butter
Cream butter with sugars; beat in egg and vanilla. Sift together the dry ingredients then add to creamed mixture alternately with sour cream, raisins, and chopped apples. Drop cookie dough by teaspoons onto greased cookie sheet.
Bake at 375° for 12 to 15 minutes. Makes about three dozen apple cookies. |