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1
Heat the oven to 350 degrees.
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2
Line a baking sheet with a Silpat nonstick baking mat.
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3
Heat the cider in a small saucepan to a simmer.
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4
Place the currants in a bowl; pour the hot cider over them.
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5
Let plump at least 10 min.
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6
Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
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7
Set aside.
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8
In the bowl of an electric mixer, cream together the butter and brown sugar till fluffy, using the paddle attachment.
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9
On low speed, add in the apple butter and beat till well blended.
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10
Add in the egg and continue beating till well blended.
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11
The mix will look slightly curdled, but it will pull together when you add in the dry ingredients.
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12
Add in the dry ingredients, beating till just combined.
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13
Drain the currants, discarding cider.
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14
Fold in currants and oats till just combined.
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15
Using the largest holes on box grater, shred one of the apples directly into the dough, rotating to avoid seeds and core.
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16
Stir well to combine.
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17
Using a one-oz scoop, scoop out 6 cookies about 2 inches apart onto the prepared baking sheet.
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18
Core two to three apples, and, using a Japanese mandoline or possibly a sharp knife, slice thinly.
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19
Place a thinly sliced apple ring on top of each cookie.
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20
(Repeat with the fourth apple if needed.)
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21
Sprinkle the top of each with a healthy pinch of sugar, if you like.
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22
Bake till dark brown, 18 to 20 min.
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23
Repeat with the remaining batter.
