Apple-Cinnamon Cookies

And in the series “how to use all these wonderful apples”, here is another attempt at cookies. This time, I used Winesap apples. They are tart, and delicious!!! This recipe called for only one apple, so I have plenty leftover.

The recipe I used was from a French recipe website that I love, but like my previous attempt at apple cookies, the result seems to be light-years away from what the recipe leads me to believe, although there were no pictures here, so maybe not.

Would I qualify this recipe as a success? I am not sure. My daughter LOVED it, so I guess it is a resounding yes from her. My husband said he was indifferent to them, but I noticed he didn’t eat a second one after the first try. As for me, my first reaction was “yum!”, however, after the 4th cookie (over a period of 4 hours!!!! Not all at once!), I was not so enthused anymore. So, here are some thoughts about this recipe.

• First of all, is it normal to preheat the oven at a higher temperature than what you will be using it for? If yes, what is the purpose and effect? The recipe called to preheat the oven at 400º but to put the cookies in at 350º.
• Next, it says the recipe was for 15 cookies but I ended up with 36!!! Now that is a huge difference! And yet, I followed directions. It mentions using a “coffee spoon” (which is the spoon you use to stir your coffee) to put mounds of dough on the baking sheet. Now of course this could be linked to my next note...
• I think the apple I used was way too big. I mean, afterwards, looking at the apples I had in the basket, I had one that was almost twice the size of another. Same type of apple though. So, when a recipe calls for “one apple”... well, it’s kinda vague. 
• So, I had lots of apples. This could explain that I had more “dough” than the recipe led me to believe. This could also explain why the dough was so crumbly. I couldn’t form nice-looking mounds of dough (which led to misshapen cookies). And why, the cookies feel soft the next day and fall apart.
• Finally, I would reduce the amount of cinnamon, it is way too strong. It is also too sweet, so I’d reduce the sugar and probably replace by brown sugar, as someone recommended in the comments for that recipe. However, with this type of apple, you can really taste (texture and taste) the apples. Definitely a recipe to try again.