Sweet Treats Dani has added a photo to the pool:
I originally wrote this recipe back in 2009 as a simple go-to cookie you can whip up anytime. I have used it several times since, each time making little tweeks as I go to dress it up a little. This time I think I have made the best little tweeks possible - a white chocolate drizzle and a pinch of maple fleur de sel :) Although I've used bakeapple filling, feel free to replace that with any fruit filling you like.
Bakeapple Filling
Ingredients
1 cup bakeapples
1/4 cup water
7 tbsp sugar (adjust according to the tartness of your berries)
2 tsp corn starch
Steps
-Boil berries with 3/4 of the water. Simmer for 3-5 minutes.
-Push the cooked berries through a fine sieve, discarding the seeds.
-Whisk corn starch into remaining water. Add cornstarch mixture and sugar to berries.
-Cook for another 2-3 minutes. Let cool completely.
Shortbread Cookies
Ingredients
1 1/4 cup butter, softened
2/3 cup sugar
1 tsp vanilla
1 tsp maple fleur de sel (or regular salt)
2 cups flour
Steps
- Combine butter, sugar and extract in mixer bowl and beat until creamy.
- Add the flour, scraping often until well mixed.
- Refrigerate dough for 1 hour. Work together with hands upon removing from refrigerator.
- Heat oven to 350°F.
- Shape dough balls (1 tbsp of dough per cookie) and place them on silpat or parchment lined cookie sheet.
- Use a tsp measure to make an indentation in the center of each cookie.
- Fill the indentation with a small dollop of your fruit filling.
- Bake for 14 - 18 minutes, or until edges are lightly browned.
- Place cookies in wire rack and cool completely.
Once cooled drizzle with melted white chocolate and sprinkle with maple flour de sel.
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