Soft Apple-Spice Cookies

Cookies

• 2  Granny Smith apples, peeled, cored, and quartered
• 2.333 cup(s) all-purpose flour
• 1.5 teaspoon(s) ground cinnamon
• .5 teaspoon(s) baking powder
• .5 teaspoon(s) baking soda
• .25 teaspoon(s) salt
• .125 teaspoon(s) ground cloves
• .125 teaspoon(s) grated nutmeg
• 1.25 cup(s) packed brown sugar
• .75 cup(s) (1 1/2 sticks) unsalted butter, softened
• 2  large eggs
• .5 cup(s) tart dried cherries, chopped
• .5 cup(s) walnuts, chopped

Frosting

• .5 cup(s) packed brown sugar
• 3 tablespoon(s) unsalted butter
• 3 tablespoon(s) milk
• .5 teaspoon(s) vanilla extract
• 1 cup(s) confectioners' sugar, sifted
• .5 cup(s) walnuts, chopped

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Directions

1. Cookies: Heat oven to 375 F. Line 3 large cookie sheets with parchment. Grate 1 apple on large holes of box grater. Chop remaining apple.
2. In a small bowl, whisk flour, cinnamon, baking powder, baking soda, salt, cloves, and nutmeg. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time until well blended. Beat in flour mixture just until blended (dough will be thick). Stir in apples, cherries and walnuts.
3. Drop dough by heaping tablespoons. onto prepared cookie sheets, 2-inches apart. Bake 10-12 minutes, until tops spring back when pressed. Transfer cookies to wire rack to cool.
4. Frosting: In a small saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes. Remove saucepan from heat; stir in vanilla. Let mixture cool about 2 minutes. Stir in confectioners’ sugar until smooth. Spread frosting in the center of the cooled cookies. Reheat frosting over low heat, if necessary, to keep it a smooth, spreadable consistency. Sprinkle with walnuts. Let stand until frosting sets.

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