A Pleasant Surprise!

Every once in a while something comes along that really surprises you. This recipe is one of those (pleasant) surprises. Quite a while ago - I think that it was as far back as September! - that I found this recipe hidden in the pages of the LCBO magazine 'Food and Drink'. Here, in Ontario, we have to obtain our liquor and/or wine through a government owned company. You cannot purchase alcohol at the grocery store, a convenience store or your local gas station. I know... it's a ridiculous, prudish system but it's the one we have to endure. The up side (and believe me, I'm grasping at straws here!) is the Food and Drink magazine. Check it out, there are definitely some gems to be found. I had told a friend ages ago that I would make these but then work got in the way and then Christmas - and who wants savory cookies at Christmas time?????
I absolutely love the idea of these cookies - the combination of sweet and savory totally works. The texture came out like a cross between a cakey(?) cookie and a scone, perfect for soup or chili but quite able to stand all on it's own (and trust me I actually downed enough of these to confidently tell you that). So, for me and for my dear friend who had to wait so long for these to come out of my oven....

Apple Cheddar Cookies

3/4 cup unsalted butter, softened
3/4 cup gran. sugar
2 eggs
1 large applc (Spartan/Empire works well, although I used whatever it was that I had frozen earlier this year) grated (I used finely chopped and it was fine)

2 1/2 cups all purpose flour

1 cup shredded old cheddar

1/2 tsp each bking powder and bking soda

pinch of salt

pinch of nutmeg and cinnamon

Preheat oven to 350 degrees F.

Beat butter and sugar until blended and fluffy. Add eggs one at a time, combining well after each one. Stir in apples (I actually drained mine a little by squeezing them through my hands - they had been frozen so naturally had a little more moisture). In a separate bowl whisk together flour, bking soda, bking pwdr., salt, spices and cheese.

Drop by large tbsp.'s on lined bking sheet and bake about 15 minutes or until light golden and firm.
ENJOY