These sweet treats have a texture that falls somewhere between a soft cookie and a dense muffin - they're quite good plain, but even better with a swirl of vanilla-scented browned butter icing.
- 1 cup butter
- 2 cups packed brown sugar
- 2 eggs
- 2 cups unsweetened applesauce
- 3 1/2 cups flour
- 1 cup dried cherries, roughly chopped
- 1 cup chopped walnuts
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Browned Butter Icing:
- 5 tbsp butter
- 3 tbsp heavy cream
- 1 tsp vanilla paste (or 1 1/2 tsp vanilla extract)
- 2 1/2 cups icing sugar
Bake the Cookies
- Preheat the oven to 400F. Line a cookie sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, stirring well after each addition, then add the applesauce and stir until smooth. Add the flour, raisins, salt and spices, and mix just until combined.
- Drop the dough by the tablespoonful onto the prepared cookie sheets, spacing the cookies about 2" apart.
- Bake in preheated oven until set and lightly browned on the edges, about 9-12 minutes.
- Let the cookies cool on baking sheets for 10 minutes, then transfer to a wire rack to cool off completely.
Make the Icing:
- While the cookies are cooling, prepare the icing.
- In a small saucepan set over medium-low heat, melt the butter. Continue cooking the butter until it's light brown and nutty-smelling. Immediately remove from the heat, and stir in the cream and vanilla extract.
- Whisk in the icing sugar, 1/4 cup at a time, until the icing is thick but still spreadable. Spread onto the cooled cookies, and let set completely before serving. Store any leftovers in an airtight container in the refrigerator.
- Category: Dessert
- Method: Baked
- Cuisine: Canadian