This recipe was originally written for the 2016 fall edition of Sparklers Magazine .
This recipe is the perfect fall treat! The apple butter I created for this recipe adds a festive autumn taste. I love the crisp fall air and was inspired by the farm: fresh apples with a hearty oat-based cookie. These pair very well with everyone’s seasonal favorite: the Pumpkin Spice Latte.
The sandwich cookies used in this recipe are an adaption of a childhood friend’s family recipe. I loved these cookies so much that I asked for them at my cookie table at my wedding (If you’re not from Pittsburgh, PA you might not be familiar with this amazing tradition). I also begged for the recipe to make them myself- they are traditionally made with strawberry or raspberry preserves, but I wanted to try something new.
Whiskey Apple Butter Oatmeal Cookies
Mix together oatmeal, baking soda, cinnamon, salt, and 3C flour, set aside.
Mix brown sugar, shortening, egg, and buttermilk. When combined and fluffy, slowly add the dry ingredients. Dough will be sticky. Slowly add more flour, a few tablespoons at a time, until dough doesn't stick and can easily be rolled into a ball.
Chill dough for 2 hours (or overnight if you prefer).
Heat oven to 375ºF. Spread dough on well-floured surface and use a small glass or cookie cutter to cut cookies. This dough doesn't spread, so the size you cut will be the size of the cookie. I prefer mini-sandwiches and used a shot-glass.
Place cookies on nonstick or silicone lined baking sheet and bake for 12-15 minutes until cookies are browned. Cool on a wire rack. They will be very hard after they have cooled; don't worry and do not under cook! The cookies absorb moisture from the apple butter filling and become softer again.
After cookies are cooled, add the whiskey apple butter to one side and sandwich with another cookie. Repeat for the whole batch; yields approximately 3 dozen 2” cookies.
I made this recipe over two days and would highly recommend it to cut down on time in the kitchen! I put the apples into the crockpot and then made the cookie dough. I placed the dough in the fridge, cleaned up, finished making the apple butter, and left it to cool over night. The next day, I baked and cooled the cookies, and then spread and sandwiched them
This could also be split into a three-day project: the second day for baking and the third for sandwiching.
Enjoy! Let me know what you think in the comments!