Apple shaped cookies that I saw on Youtube, by Cooking Tree, one of my frequently visited korean baking youtube channel! So much fun to make, and I love the creativity of adding on the seeds by pressing in chocolate chips. Really much simpler than it looks! And because these need to be frozen it can be made in advance easily. I made the dough one evening after work when I was bored, and because there weren’t any occasion I didn’t bake them till later, which is alright for this recipe.
Give it a try – the possibilities for cut out icebox cookies are endless! I didn’t have almond flour for this recipe, so just replaced with normal flour and it turned out alright. Make sure you don’t under or overbake as well – this recipe might potentially turn sandy if underbaked, and if overbaked, the colors will be off!
|Apple Cookies adapted from Cooking tree 쿠킹트리
150g Unsalted butter
|To make Apple Cookies
Cream unsalted butter, icing sugar and salt in a large mixing bowl. Add vanilla extract and mix eggs in 2 additions. Mix with flour and baking powder.
Divide dough and add food coloring or beetroot/matcha powder. Chill in the fridge for at least 1 hour.
Roll out the dough into cylinders you want the cross section to be. Let it chill in the fridge. Cut out v shapes for the top and bottom of the apple. Wrap the cylinder white dough with red dough, make a elliptical leaf with green dough to place on top, roll the whole thing in baking paper and freeze for 30 minutes in the freezer.
Slice the cookies around 3-5mm thick and arrange them on the oven pan. poke in chocolate chips in the middle. Bake in a 160° oven (preheated at 170 ° for 20 minutes) for 15 minutes.
Option 2: homemade apple butter to sandwich the cookies!