John Myers
Apple Cookies
The perfect apple cookies recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 120 g Sifted powdered sugar
- 1 Pck. Vanilla sugar
- 0,5 tsp Salt
- 1 Egg size M.
- 300 g Cake Flour (Explanation at the end of the recipe)
- 1 tsp struck Baking powder
- Food batch red, green, brown
- Mix the softened butter with powdered sugar, vanilla sugar and salt until creamy. Then add the egg and whisk everything vigorously. Mix the flour with baking powder and sift into the butter mixture. Then mix everything with a trowel or a rubber spatula, kneading and squeezing lightly until the dough is initially very soft, smooth, greasy and barely sticky. Knead this again briefly with your hands on the unfloured work surface and then divide it into the following portions: 1 x 150 g, 1 x 50 g and 1 x 25 g. Use parchment paper to shape the remaining large dough into a 20 cm long roll, wrap it in it and put it in the refrigerator for about 15 minutes. The diameter then results from the 20 cm by itself.
- Meanwhile color the 150 g dough red, the 50 g dough green and the 25 g dough brown (if you have to mix: red, blue, yellow in equal parts). Then roll out the red dough between 2 layers of baking paper into a rectangle of 20 x 16 cm. Shape the green dough into a 20 cm long roll and first branch off about 5 – 6 g from the brown dough and also shape the rest into a thin, 20 cm long roll. Place the green and brown rolls and the small brown dough portion in the refrigerator, lying on a flat surface, until you need them.
- Now take the slightly chilled and a little firmer (but not hard) large rolling pin out of the refrigerator, carefully peel off the top paper from the red pastry plate and place the large rolling pin on top of it lengthways. Then roll everything up with the help of the baking paper underneath. The resulting “seam” should then be on top. Now press in a slightly deeper furrow along this with a trowel handle or another small round piece of wood. Now place the green roll in this and press it down lightly. Then also press a small furrow into the side underneath and place the much thinner, brown roll in it and press it lightly. Then wrap the prepared roll back in the paper and put it in the refrigerator for at least 3 hours. The role should have become so firm that it no longer bends when it is lifted.
- Preheat the oven to 180 ° O / bottom heat. When the roll has now become firm, cut it into 5 mm thin slices and place them on a baking sheet lined with baking paper or foil with a little space between them. Then screw 2 small holes next to each other in the middle with a toothpick. From the branched, small brown dough portion, roll “core-like” tiny balls and always insert them into a small hole and then press them flat. Since 2 trays are created from the dough, the next biscuits can be placed on a sheet or paper covered base during the first baking process. The baking time is 10 minutes per tray. Under no circumstances should they brown.
- The small apples are not only fun for the children …………… they are also tasty for us “grown-ups” ……….. ;-))
- The number of people mentioned above relates to a serving of 35 pieces.
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