Apple cookies, the grandma’s recipe to make apple cookies with shortcrust pastry that are crumbly and with lots of little fruit pieces, a very easy recipe. Here is grandma’s recipe for cookies that are crunchy on the outside and soft inside, which recall childhood and bring us back to the wholesome snacks of when we were children. The shortbread cookies with pieces of apple are perfect for anyone who wants to treat themselves with a cookie in front of a cup of tea or warm milk, perhaps when it’s raining and cold outside. Making these apple shortbread cookies is very simple: just enrich a delicate crumbly shortcrust pastry with lots of diced apple pieces, and once the cookies are formed, a final dip in raw cane sugar will create a pleasant crunchy sugar crust that will make them perfect! Are you ready to go to the kitchen, get your hands in the dough and prepare the apple-piece cookie recipe with me? Let’s go, but first I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: about 16-18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make the apple cookies
- 1 1/4 cups green apples (Granny Smith, peeled and cored)
- 2 cups all-purpose flour ("00" flour)
- 3/4 cup + 2 tbsp cups powdered sugar (confectioners')
- 3 egg yolks
- 1 pinch salt
- to taste lemon zest
- 1/2 cup butter (preferably Bavarian-style (about 4.2 oz))
- 1 teaspoon vanilla extract
- to taste raw cane sugar (for finishing)
- as needed all-purpose flour (to adjust the dough)
- to taste ground cinnamon
Tools
- Work surface
- Oven
- Baking tray
- Parchment paper
How to make the cookies with apple pieces
Prepare all the ingredients. Work the flour with the butter until you obtain a crumbly mixture (photo 2). Make a well, add the powdered sugar and the rest of the ingredients and work quickly until you obtain a homogeneous dough.
Rinse the apples, peel them and cut them into small cubes. Roll out the dough, distribute the apples over it and incorporate them; because the apples will soften and make the dough sticky as they warm, add about 1/3 cup of flour (about 50 g) to adjust the consistency. Shape the dough into a log, wrap it in cling film and place it in the freezer for 30 minutes.
After resting, slice the log into discs about 3/8 inch thick, pass each disc through raw cane sugar mixed with a teaspoon of cinnamon (or a bit more) and arrange them on a baking tray lined with parchment paper. Bake at 356°F for 20-25 minutes, or until lightly golden. Remove from the oven, let them cool slightly and transfer to a rack.
Let cool completely before enjoying.
You can store your apple cookies for a couple of days at room temperature, covered with a cloth, but the day after preparation the cookie parts in contact with the apple cubes will be softer, though still delicious.
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