Day 9: Apple Butter Shortbread

5:00 AM

These cookies are reminiscent of a cozy evening by the fire.  A crumbly shortbread with just a hint of cinnamon paired with apple butter.  Almost like a bite-sized apple pie.

Apple Butter Shortbread

  • 1/2 cup plus 2 Tbsp salted butter
  • 1/3 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1/2 cup Apple Butter
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 2 to 2 1/2 tsp water
  • 1/4 cup toasted almonds (optional)
Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper or silicone baking mat.

In the bowl of an electric mixer, beat butter, sugar, and vanilla extract until light and fluffy, about 3 minutes.  Sift in flour, cinnamon, and salt.  Mix until well combined.  Dough will be stiff and a little crumbly.

Divide dough into 4 sections.  Roll each section into a 9-inch log.  Space at least 3 inches apart on prepared baking sheet.  Using the side of your finger, or the handle of a wooden spoon, make a groove down the center of each log about halfway into the log.

Bake for 10 minutes.  Remove from oven and fill groove with apple butter.  Return to the oven and bake an additional 6-8 minutes, or until golden.

Combine powdered sugar, 1/4 tsp vanilla extract, and enough water to make a glaze that can be drizzled.  Drizzle glaze over preserves while bars are still warm.  Sprinkle immediately with almonds.  Cut into 1-inch bars with a sharp knife.  

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