Apple Rose Shortbread Cookies (6 Ingredients) -

Apple Rose Shortbread Cookies (6 Ingredients)

Course: Dessert

Cuisine: American, Canadian, European

Keyword: apple, apple roses, butter, cookies, shortbread

Prep Time: 25

Cook Time: 20

Refrigeration Time: 1

Total Time: 1 45

Servings: cookies

Calories: 199kcal

Learn how to make stunning Apple Rose Shortbread Cookies! A rich, buttery, melt-in-your-mouth cookie rolled with sweet apples using only 6 ingredients.

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Equipment

Ingredients

For the shortbread dough

1 cup unsalted butter softened to room temperature
¾ cup white sugar
1 teaspoon salt
1 envelope vanilla sugar or 1 teaspoon vanilla extract
1¾ cups all-purpose flour sifted

For the apple roses

3 large ambrosia apples (or 4 medium) rinsed, cored & sliced 1 cm thick
3 liters water for blanching
1 large lemon, cut in half optional, prevents browning
½ cup white sugar optional, adds sweetness

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Instructions

Blanch the Apple Slices: Halve and core the apples (leave the peel on), then cut into thin 1 cm slices. In a large saucepan, bring 3 litres of water, lemon halves, and white sugar to a rolling boil; reduce heat to medium-high. Working in 1-cup batches, dunk apple slices in a mesh strainer into the water for 1 ½ minutes until flexible (if they snap when bent, boil 10-15 seconds longer). Transfer softened apples to a bowl and chill in the fridge for 30 minutes.
Make the Cookie Dough: Using a stand mixer with a paddle attachment, cream the butter, white sugar, vanilla sugar, and salt on medium speed for 10 minutes until doubled in volume and most sugar is dissolved. Add the sifted flour and mix only until just incorporated to prevent dense cookies. Cover the dough and refrigerate for 15 minutes.
Roll the Dough: Scoop 2 Tablespoons of dough, form into a 4-inch log, and place between two lightly floured sheets of parchment paper. Roll into a 9x4-inch rectangle. Remove the top parchment sheet and trim the edges with a knife to create a clean 7x3-inch rectangle.
Build the Rose Cookies: Arrange 4 blanched apple slices staggered along the top edge of the dough rectangle. Use the bottom parchment paper to fold the exposed bottom half of the dough up over the apple bottoms. Turn the dough 90 degrees and use the parchment to tightly roll the dough and apples into a cylinder. Adjust the "petals" and place into an ungreased muffin pan. Repeat with the remaining dough.
Chill and Bake: Refrigerate the filled muffin pan for 15 minutes to firm the butter. Preheat the oven to 350°F (177°C) while the cookies are chilling. Bake on the middle rack for 20 to 25 minutes until the bottoms are lightly browned. Cool in the pan for 5 minutes, then transfer to a wire rack. Once completely cooled, dust with icing sugar before serving!

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Notes

Use the Parchment Paper: Shortbread dough is notoriously sticky and fragile. By rolling your apple roses with the help of the parchment paper (pulling the paper to lift and roll the dough), you keep the heat of your hands off the butter and prevent the dough from tearing!

Can I use a basic sugar cookie dough instead of shortbread?

You can, but you have to make one major adjustment! Sugar cookie dough usually contains a leavening agent (like baking soda or baking powder) to make the cookies puff up. If you use a sugar cookie dough, you must omit the leavening agent, or your beautiful apple roses will puff up too much and may ‘leak out’ over the side of the pan.

How should I store leftovers?

Store leftover cookies in an airtight container for up to 3 days on your counter, or up to 7 days in your refrigerator. To reheat them, place them on a baking tray in a 325°F (162°C) oven for about 10 minutes to crisp the buttery dough back up!

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