apple-raisin cookies

the goods:

1 cup all-purpose flour

1 cup whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

ground cloves

1/2 cup (1 stick) unsalted butter, room temperature

1 cup packed dark-brown sugar

2 large eggs

3 tablespoons whole milk

1 Granny Smith apple, peeled, cored, and diced small

1 cup raisins

3/4 cup confectioners' sugar

Preheat oven to 350 degrees. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk, then remaining flour mixture. Beat just until combined.

With a rubber spatula, fold apples and raisins into dough.

Drop dough in 2-tablespoonful mounds, 2 inches apart, onto a baking sheet.

Bake until cookies are firm around edges, about 14 minutes. Let cool completely on wire racks.

In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.