Apple Butter Cookies
Apple Butter Cookies made with Pumpkin Spiced Almond Cookies and Homemade Apple Butter in a Linzer Cookie Sandwich.
Servings: 24 cookies
Equipment
Ingredients
Cookie Dough
- 250 grams all purpose flour 10-11% protein
- 85 grams almond meal
- 1.5 teaspoons pumpkin spice
- ¼ teaspoon fine sea salt
- 227 grams unsalted butter softened
- 85 grams granulated sugar
- 60 grams egg
- ½ teaspoon pure vanilla extract or vanilla bean paste
Filling
- Homemade Apple Butter *or store bought
Topping
- 56 grams powdered sugar sifted
Instructions
Apple Butter
- Make Homemade Apple Butter Prior to baking cookies. Use chilled apple butter.Homemade Apple Butter
Make Cookie Dough
- Whisk together flour, almond meal, pumpkin spice, and salt in a small bowl and set aside.250 grams all purpose flour, 85 grams almond meal, 1.5 teaspoons pumpkin spice, ¼ teaspoon fine sea salt
- In the bowl of a stand mixer with whisk attachment, beat together butter and sugar until fluffy. (2-3 minutes)227 grams unsalted butter, 85 grams granulated sugar
- Add egg and vanilla to butter mixture and mix together until smooth.60 grams egg, ½ teaspoon pure vanilla extract or vanilla bean paste
- Slowly spoon in flour mixture on medium speed until dough consistency has been formed.
- Remove dough from bowl and form into a ball with your hands. It may be a little sticky but just mold it into shape and don't worry it will firm in the fridge.
- Cut dough in half and wrap each section with plastic wrap.
- Place in refrigerator to chill for 2 hrs.
- *(Dough can be made and kept in fridge over night. You will need to set it out on counter for about 30 minutes before rolling) *
Bake & assemble
- Preheat oven to 350℉ (180℃). Line a large cookie sheet with parchment paper.
- Remove one dough half from fridge and work with your hands a few times to make it pliable. After sitting in the fridge it may be a little hard, but the warmth from your hands will make it easy to manipulate. Roll out onto a floured surface to 1/8-inch thickness.
- Take solid cookie cutter and cut out cookie shapes using up entire dough. These will be the bottoms of your sandwich.
- Place on Parchment paper lined tray and bake for 10-12 min or until lightly golden. (I found that 10 minutes worked perfectly for my oven.)
- Place bottom cookies on cooling rack to cool completely.
- Now remove your second half of dough and repeat with large cookie cutter. Then take smaller shape and cut out the centers of each cookie.
- (You can keep the small center pieces and make small cookies or add them back to the scraps, roll out and make larger cookies).
- Be sure to bake an even number of top and bottom cookies. Once all cookies are cooled it is time to assemble.
- Sprinkle your top cookies without the center with a light dusting of powdered sugar. Spoon a teaspoon of apple butter onto the middle of your bottom cookies. Place the top cookie onto the apple butter.56 grams powdered sugar
Notes
Eat and enjoy!