Let's get started.
Last weekend when we were at the pumpkin patch we brought home some delicious apple butter. Did I mention it is delicious?! mmmm so good! OK, sorry I'm focused now.
I wanted to incorporate the apple butter into a cookie some how. I searched through my recipes and books and I came across a great dough companion for the apple butter. Linzer Cookies. I have made these before with raspberry jam. Very delicious. I feel the cinnamon, nutmeg and ground cloves in the dough will accent the apple butter nicely.
What you will need:
1-1/4 cups butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 Tbsp baking cocoa
1/2 tsp salt
1/4 tsp ground cinnamond
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 cups ground almonds
Apple butter
Powdered sugar
To start, cream the butter and sugar until light and fluffy.
Add the eggs one at a time. In a separate bowl add the flour, cocoa, salt, cinnamon, nutmeg and cloves.
Slowly add to the creamed mixture and mix well.
Stir in almonds, then wrap the dough up and chill for an hour.
While the dough is chilling let's work on TREAT #2. I hope you are not scared by these "boooorrific" fellows.
Ingredients:
2 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract
1/8 tsp cidar vinegar
1/2 cup sugar
black edible ink pen
In a bowl bring the 2 egg whites to room temperature, about 30 mins.
Add the extracts, vinegar and beat on medium speed until soft peaks form.
On high, beat in sugar 1Tbsp at a time. Until stiff glossy peaks form and the sugar is dissolved. This will take about 6 mins.
Take a pastry bag or plastic bag and fit with a #10 round pastry tip. Fill the bag with the egg white mixture and pipe 1-1/2 inch diameter ghosts onto parchment lined baking sheets.
Bake at 250 for 40-45 mins. Turn oven off and leave the cookies in the oven for an hour. Carefully remove from parchment paper, use your edible black ink pen to draw on eyes and then share your scary treat with friends!
AHHHHH! So scary and cute!
Back to TREAT #1.
On a lightly floured surface, roll out dough to 1/8 inch thickness.
Cut with a floured 2-1/2 inch round cookie cutter.
Then with half of the cookies cut a 1-1/2 inch circle out of the center. Place on an ungreased baking sheet. Bake at 350 for 10-12 mins, until the edges are golden brown.
Place on wire rack to cool completely. Once cooled, spread with apple butter on the bottom of the solid cookie; place cut-out cookie over jam and sprinkle with powdered sugar.
What a yummy fall inspired cookie! I hope you try them out for yourself.
I have been asked many times what I do with all the sweet treats. Usually they are given to family and friends. Today the apple butter cookies will be part of a bake sale for a wonderful lady at work who has battled breast cancer this past year. October is breast cancer awareness month. My heart and prayers go out to everyone who is battling or who have battled this deadly disease. Think Pink!
Both recipes today can also be found in the Taste of Homes Cookies, 623 irresistible delights, cook book.
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