Shortbread Cookies with Apple Filling
by Editorial Staff
The secret of the huge popularity of baked goods with apples lies not so much in its cheapness, but in its amazing taste. These cookies are no exception – they perfectly combine crumbly shortcrust pastry and soft apple filling with a cinnamon flavor. The biscuits crunch pleasantly when bitten off and are immediately moistened with juicy filling.
Servings: 6
Cook: 40 mins (your 30 mins)
Ingredients
For the dough:
- Butter (soft) – 50 g
- Egg – 1 pc.
- Honey – 3 teaspoon
- Sugar – 40 g
- Flour – 240 g (1.5 cups with a capacity of 250 ml) + for working with dough
- Baking powder – 1 teaspoon
- Salt – 1 pinch
For filling: - Apples – 300 g (3-4 pcs.)
- Sugar – 1 tbsp
- Butter – 1 tbsp
- Cinnamon – 1 pinch
- Powdered sugar – for decoration
Directions
- Prepare the required ingredients.
The butter should be soft at the start of cooking – remove it from the refrigerator beforehand.
For the filling, it is better to use sweet and sour hard apples.
- Peel and seed apples. Cut the fruit into small cubes.
- Pour 1 tablespoon into the pan. spoon of sugar and heat the pan until the sugar melts.
- Sugar turned into caramel – add apples and sauté in caramel for 4-5 minutes.
- Add butter and cinnamon to the apples.
Stir the apples and simmer covered for 7-8 minutes over medium heat until soft. - Remove skillet from heat and cool filling.
- Break an egg into a deep bowl. Take some of the protein into a small container and set aside to grease the shaped pieces.
Add sugar, a pinch of salt and honey to the egg bowl. Stir. - Add soft butter, baking powder and half flour. Whisk until smooth.
- Add the rest of the flour and knead the dough. It should be tight, keep its shape well, and lag behind the bowl and hands. The flour may go a little less or more, depending on the size of the egg and the consistency of the butter.
- On a floured board surface, roll out the dough into a 30 cm long sausage. Divide the dough into 16 equal pieces with a sharp knife.
- Roll each piece of dough into a short sausage with your hands. Leave one piece of dough for decoration – you don’t need to shape it.
- Place all the dough pieces on a parchment-lined baking sheet some distance away.
- With the back of a teaspoon, make a depression for the filling in each dough piece.
Turn on the oven to heat up to 180 degrees. - Put 1 teaspoon of cooled apple filling in the groove of each piece.
- Brush the sides of each cookie with protein using a cooking brush.
- Bake the apple shortbread cookies in a preheated oven at 180 degrees for 15 minutes.
- Crumble the baked piece of dough to be garnished.
Sprinkle the crumbs over the cookies. - Sprinkle the cookies with powdered sugar to decorate them and add extra sweetness (the sweetness of the cookie itself is moderate).
Shortbread cookies with apple filling are ready. You can immediately serve it to the table.
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