Instructions: Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat.

Heat the cider in a small saucepan to a simmer. Place the currants in a bowl; pour the warm cider over them. Let plump at least 10 minutes. Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and brown sugar until fluffy, using the paddle attachment. On low speed, add the apple butter and beat until well blended. Add the egg and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.

Add the dry ingredients, beating until just combined. Drain the currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on box grater, shred one of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine. Using a one-ounce scoop, scoop out 6 cookies about 2 inches apart onto the prepared baking sheet. Core two to three apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake until dark brown, 18 to 20 minutes. Repeat with the remaining batter.

Makes about 3 dozen cookies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.