2 c Flour 4 ts Baking powder 2 ts Sugar 1/2 ts Salt 1/3 c Butter; cut into chunks 3/4 c Apple cider 1/8 ts Cinnamon Recipe by: Inn recipes Heat oven to 450 degrees Combine flour, baking powder, sugar and salt; cut in butter to make coarse crumbs. Sir in cider mix until soft dough forms. Turn dough onto lightly floured surface. Knead into small ball. Pat out to 1/2" thick with floured cutter - cut biscuits. Place 1" apart on ungreased sheet. Sprinkle with cinnamon. Bake 12-15 minutes. Cool on rack. Makes 8 2-1/2" biscuits.JM. National Pike Inn New Market, Maryland -----
How To make Apple Cider Biscuits's Videos
Apple Cider Snaps (????FALL cookie)
These Apple Cider Snaps use a homemade apple molasses recipe. The cookies are crispy, crackly and coated with sugar. Apple cider lovers, you need this
Recipe:
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Apple Cider Cookies: extra chewy cookies with crispy edges and a soft center are loaded with apple cider and a ton of warm Fall spices for your cookie exchange!
Easy Apple Cider Cookies for Fall | Shortcut cookies using a cookie mix plus a surprise ingredient
These cookies are so yummy! They are spicy & sweet and full of fruity apple flavor. They are the perfect Fall treat!
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Caramel Stuffed Cider Cookies | Delish
Get the full recipe from DELISH:
INGREDIENTS
3/4 c. apple cider 1 1/2 c. flour 1/2 tsp. cinnamon 1/2 tsp. baking soda 1/4 tsp. baking powder Pinch salt 1/2 c. butter, softened 2/3 c. packed brown sugar 1 egg 1 tsp. vanilla Cinnamon sugar, for rolling 1 bag caramel candies, unwrapped
DIRECTIONS
1. Preheat oven to 350° and line two baking sheets with parchment paper.
2. In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
3. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg, vanilla and reduced apple cider and beat until combined. Add flour and mix until just combined.
4. Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
5. Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
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