Homemade Apple Pie Cookies

APPLE PIE HAMANTASCHEN COOKIES

Ingredients

For shortbread

• 228 grams (1 cups) Unsalted butter
• 250 grams (2.08 cups) Powdered sugar
• 1 tsp (1 tsp) Salt
• 2 tsp (2 tsp) Vanilla extract
• 1 large (1 large) Egg plus
• 1 (1 ) Egg yolk
• 320 grams (2.56 cups) All-purpose flour
• 60 grams (0.47 cups) Cornstarch

Apple Pie Filling

• 4 large (31.46 oz) Apples – diced granny smith or golden delicious
• 4 tbsp (0.22 cups) Brown sugar
• 1 tbsp (1 tbsp) Lemon juice
• 1/2 tsp (0.5 tsp) Salt
• 1 tbsp (1 tbsp) Vanilla
• 1/2 tsp (0.5 tsp) Cinnamon
• 2 tbsp (2 tbsp) Cornstarch

Egg wash

• 1 (1 ) Egg yolk
• 2 tbsp (2 tbsp) Water
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Instructions

Prepare the shortbread dough

1. Cream butter and powdered sugar until light and creamy.
2. Add the egg and egg yolk one at a time.
3. Then add the salt and vanillaLastly, fold in the flour and cornstarch. Combine well.
4. Divide into two and wrap well in cling/plastic wrap for at least 2 hours or until firm enough to roll.

Prepare Apple Pie Filling

1. Add all filling ingredients in a heavy bottom saucepan.
2. Heat on medium-low until the sugar melts and apples release their juices.
3. The cornstarch will start to thicken the juices.
4. Continue to cook on medium until almost all the juices are evaporated.
5. Once almost all the syrup is absorbed – (almost dry) take it off the heat.
6. The apples will continue to release some juices so take that into account.
7. Let cool completely before filling into the cookies.

Roll and fill cookies

1. Roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness.
2. You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won’t become too hard.
3. Using a 3-inch or 3 1/2 inch cookie cutter, cut as many discs as you can.
4. Place them on the cookie sheet.
5. Add about a tbsp of filling in the center Overlap the three corners as shown in the video. Fold the first two side over at one side.
6. Then overlap the third side under the first and under the second.
7. At all times each side should be one under and one over the other.
8. Sounds complicated but if you see the video its pretty simple.

Chill and bake.

1. Once all cookies are filled – chill them in the fridge while you preheat the oven.
2. Preheat the oven at 190 C / 374 F.
3. Brush the cookies with egg wash.
4. Bake for 10 to 12 minutes until the edges are lightly golden.
5. Cool on a wire rack – then store them in a cookie jar.

Notes

Storage and variations

• These cookies will stay fresh at room temperature for 2 to 3 days. You can keep them in the fridge for longer up to 2 weeks. Or in the freezer for up to a month.
• I used pecans but other nuts are just as delicious – I have tried hazelnuts and macadamia using the same recipe just different nuts and they were wonderful.
• An absolutely mesmerizing combination is ground hazelnuts and chocolate chips. Kids favorite because it reminds them of Nutella.