Caramel Apple Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup peeled and shredded Granny Smith apple
• 1 Tbsp lemon juice
• 1/2 cup unsalted butter, softened
• 1 cup packed light-brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup frozen apple juice concentrate, thawed but still cold
• 1/2 cup packed light-brown sugar
• 1/4 cup butter
• 2 1/2 Tbsp apple juice concentrate
• 1/8 tsp salt
• 2 1/2 cups powdered sugar
• 1/2 cup finely chopped pecans
• Maldon salt for sprinkling, optional

Directions

1. Start the cookies by heating your oven to 350 degrees. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, then put that bowl aside. In another bowl, coat the shredded apple with the lemon juice and set it aside too.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until the mixture looks creamy. If your paddle does not scrape the bowl as it turns, pause here and there through the whole mixing process to scrape the sides and bottom. Add the egg and vanilla extract and mix them in.
3. Add half of the flour mixture and mix. With the mixer on low speed, pour in the apple juice concentrate slowly, then add the remaining half of the flour mixture and mix again. Fold in the shredded apples, including the juices in the bowl.
4. Use a medium 1 1/2-inch cookie scoop to portion the dough onto baking sheets lined with Silpat or parchment paper, leaving 2-inches between cookies. Bake in the heated oven for 11 – 12 minutes. Let the cookies sit on the baking sheet for several minutes, then move them to a wire rack and let them cool completely.
5. For the frosting, combine the brown sugar, butter, apple juice concentrate and salt in a small saucepan. Set it over medium heat and cook while whisking constantly, until the sugar dissolves. Take the pan off the heat and whisk in the powdered sugar until the frosting is smooth.
6. Spread the frosting over the cookies in a fairly thin layer, since it is very sweet, then sprinkle right away with pecans and Maldon if you are using them. The frosting sets fast, so do not linger before adding the toppings. As it cools, it will become thicker; stir in 1/2 tsp warm water at a time if you need to loosen it for spreading. Keep the cookies in an airtight container at room temperature.