Ingredients
2½cupsall-purpose flour
1tspbaking powder
½tspbaking soda
½tspsalt
¾tspground cinnamon
¼tspground nutmeg
1 cupGranny Smith applepeeled and shredded ((from about 2 small))
1tbsplemon juice
½cupunsalted butter(softened)
1cuplight-brown sugar
1largeegg
1tspvanilla extract
½apple juice concentrate(scant) frozen , ( thawed but still cold (remove 1 Tbsp. from 1/2 cup))
½cuplight-brown sugar
¼cupbutter
2½tbspapple juice concentrate
⅛tspsalt
2½cupspowdered sugar
½cuppecansfinely chopped
Maldon saltfor sprinkling ((optional))
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and brown sugar (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout the entire mixing process and scrape down sides and bottom of the bowl).
Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in the remaining half of the flour mixture. Fold in shredded apples (and the juices with apples).
Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper-lined baking sheets spacing cookies 2 inches apart. Bake in preheated oven for 11 to 12 minutes. Cool on baking sheet for several minutes then transfer to a wire rack to cool completely.
In a small saucepan combine brown sugar, butter, apple juice concentrate, and salt. Heat mixture over medium heat and cook, whisking constantly until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth.
Spread over cookies (we recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using.) The frosting will set quickly so don’t wait to add toppings.
As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.
