"Apple Pie" Shortbread Cookies
Author: 
 
Makes 24 substantial cookies!
Ingredients
  • APPLE FILLING:
  • 4 cups chopped apple (about 3 large apples)
  • ¼ cup plus 3 tablespoons apple cider, divided
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • COOKIE DOUGH:
  • 2 cups butter (4 sticks), room temperature
  • 2 cups powdered sugar
  • 1 tablespoon apple cider (may use milk)
  • 2 eggs, separated
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon nutmeg (optional)
  • 1 cup cornstarch
  • ½ cup cinnamon sugar
Instructions
  1. FILLING: In a medium pan on medium heat, combine chopped apples, ¼ cup cider, sugar, brown sugar, cinnamon, allspice, and salt. Bring to a boil, stirring occasionally, then cook at a low boil (reduce heat if necessary) for 5 minutes. Remove from heat.
  2. Strain apples, reserving the liquid.
  3. In a small bowl or cup, combine 3 tablespoons cider with 3 tablespoons cornstarch. Stir well and set aside.
  4. Return apples to the pan, along with 1 cup of the reserved liquid. (add apple cider to reach 1 cup of liquid, if necessary.)
  5. Bring apple mixture back to a boil and stir in the cornstarch mixture. Cook and stir until thick - about 1 minute. Cool thoroughly.
  6. DOUGH: In a large bowl (this is a heavy dough, so a sturdy mixer and dough hook is recommended) combine softened butter and powdered sugar. Beat well.
  7. Add apple cider and egg yolks and beat until incorporated. (Reserve egg whites in small bowl.)
  8. Add flour, salt, and nutmeg. Beat just until combined. Add cornstarch and beat until thoroughly combined. Dough will be stiff.
  9. Heat oven to 350 F.
  10. Working with half of the dough at a time, roll out to ¼-inch thickness. (A little thinner is fine, but don't go thicker.) For best results, roll between lightly floured sheets of parchment. Choose two round cutters, one slightly smaller than the other. My large cutter was 3½ inches and my small one was 3 inches.Cut dough into strips the width of your big cutter, and then from the short side, cut those strips into smaller strips a little less than ½-inch thick. (Each small strip would be 4½-inches by about ½-inch.)
  11. Weave 6 pieces into lattice, leaving a little space between strips. (Lay one piece vertically, one horizontally, making a plus sign. Place two more vertical pieces, one on each side of vertical piece. Lift the top of the center piece and slide a strip under it horizontally, laying over the other two vertical pieces. Lift the bottom of the center piece and slide a strip under it horizontally, over the other two vertical pieces.)
  12. Press lattice firmly with the palm of your hand. Center the small cutter over the lattice and cut out a round. Hold it down firmly with one hand while you remove the scraps and place them in a pile. SCRAPS WILL BE USED TO MAKE THE COOKIE BOTTOMS LATER.
  13. With a thin spatula, move the cookie top to a piece of parchment or cutting board. Repeat until you have 24 lattice tops, using as much of the remaining dough in the bowl as necessary.
  14. Whisk together the reserved egg whites and 1 tablespoon water. Brush lightly over lattice tops and sprinkle with cinnamon sugar.
  15. Gather all of the scraps and any remaining dough and roll out to a little less than ¼-inch thickness. Cut rounds with large cutter. Press around the edge of each with your finger to thin and enlarge the rounds slightly. Brush with egg white wash.
  16. Heap 1 level tablespoon of apple mixture in the center of each round (a small scoop works well) and cover with one lattice top. Press the edge of the lattice top down firmly, then use your finger to flute the edge of the bottom round up, pressing firmly into the lattice layer. Place 1 inch apart on parchment covered baking sheet.
  17. Bake 12-14 minutes, or until edges are beginning to brown. Move to a rack to cool.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7755