Cider and Cookies
A classic recipe for Spiced Caramel Apple Cider & Classic Shortbread Cookies. Cider and Cookies to welcome in the fall season.
Ingredients
For the Cider
- 48 ounces apple juice
- 12 tablespoons Sweet Cinnamon Syrup (recipe below)
- caramel sauce for drizzling
- whipped cream
For the Sweet Cinnamon Syrup
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ cup water
- 1½ teaspoons ground cinnamon
For the Shortbread Cookies
- 1½ cups butter, room temp
- 1 granulated sugar
- 1 vanilla extract
- 3½ app-purpose flour
- ⅛ salt
Instructions
For the Cider
- Set up four mugs or mason jars on the counter. Add 3 tablespoons of Sweet Cinnamon Syrup to each one.
- Heat the apple juice in a saucepan over medium heat until it simmers.
- Pour 12 ounces of juice over the cinnamon syrup in each mug and give them a quick stir.
- Top each drink with whipped cream and drizzle caramel syrup over the top.
For the Sweet Cinnamon Syrup:
- Combine both kinds of sugar and the water in a small saucepan and stir well.
- Bring to a slow boil, then remove from heat.
- Add the cinnamon and stir well. (The cinnamon won’t fully dissolve. This is okay; it won’t affect the texture or taste).
For the Classic Shortbread Cookies:
- Preheat your oven to 350℉
- Using an electric mixer with the paddle attachment, cream the butter and sugar until just combined.
- Add the vanilla.
- In a separate bowl, mix together the flour and salt. Then add them to the butter/sugar mixture.
- Mix on low speed until a dough forms. It will be very dense – this is good!
- Form the dough into a flat disc, wrap it in plastic, and place it in the fridge for 20 minutes.
- On a floured surface, roll the dough about 1/2 thick (I find it’s easiest to cut the dough into 3 separate discs and roll each one out individually).
- Cut with autumn-shaped cookie cutters and place on an ungreased baking sheet (I line mine with parchment paper for easy clean-up).
- Bake for about 20-25 minutes or until the edges are just slightly browned. Allow to cool completely before removing from tray.
Notes
Store cookies in between sheets of parchment or waxed paper in an airtight container for up to 5 days, or in the fridge for up to 2 weeks.
