These delectable treats capture the essence of homemade apple pie in a convenient, bite-sized form. Each cookie features a tender, flaky shortbread crust encasing a luscious filling made with diced apples, warm cinnamon, and a hint of brown sugar. Shaped into charming triangles reminiscent of Hamantaschen, these cookies are perfect for sharing or savoring on your own. These triangular-shaped cookies are made to celebrate the Jewish festival of Purim. The cookie is named after Haman from the Purim story in the Bible and is shaped like the three corners of his hat. The festival is basically a Jewish carnival with everybody dressed in costumes and having costume parties and parades. It’s a fun time for kids and adults. Whether you’re hosting a party, enjoying a cozy afternoon snack, or looking for a unique dessert, Apple Pie Cookies are sure to impress with their delightful taste and irresistible aroma. Enjoy the comforting flavors of fall year-round with every bite!
Why make these cookies?
Perfect Balance of Flavors: The combination of Granny Smith and Honeycrisp apples creates a balance of sweet and tart flavors, ensuring that each bite is flavorful and not overly sweet. The addition of cinnamon, with options for nutmeg and allspice, adds warmth and depth to the filling, making the cookies reminiscent of a classic apple pie. Tender and Flaky Shortbread: The use of unsalted, high-quality butter in the shortbread dough gives these cookies a rich, buttery flavor that complements the apple filling perfectly. The shortbread dough, when baked, creates a tender and flaky crust that melts in your mouth, providing a perfect base for the apple filling. Attractive and Fun Shape: Shaping the cookies into triangles mimics the traditional Hamantaschen and makes them visually appealing, adding a unique twist to typical cookies. The small, handheld size and enclosed shape of these cookies make them easy to eat and serve, perfect for parties or as a snack. Versatile and Customizable: This recipe allows for creative variations, such as adding nuts, caramel, or cream cheese, enabling you to customize the cookies to your taste. The shortbread dough is versatile and can be used with different fillings, making it a great base for experimenting with other flavors and ingredients.
Ingredients and substitutes
Butter – I always use unsalted butter because I like to control the amount of salt. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe. Also, as I explain about butter in my Tip Thursday – how butter affects baking – use room temperature butter for better results. Powdered sugar – I like using powdered sugar for this shortbread cookie recipe. It also contains cornstarch and you barely have to cream it. Brown sugar – Adds a nice molasses flavor to the filling. You can also make your own brown sugar – by mixing 1 tbsp molasses into every one cup of white sugar. Eggs – I use large eggs about 65 to 70 grams each. This recipe calls for an egg yolk which helps make the cookie dough crisp. Extract – Orange is a traditional flavor with these cookies. And yet, vanilla and cinnamon work better with apples. You can also keep the orange if you prefer. Apples – I like using granny smith or golden delicious. Because when cooked, they still hold their shape. Lemon juice – helps cut down the sweetness, and yet does not make it lemony. So don’t omit it. Cornstarch – Thickens the juices so they won’t’ ooze out of the cookie when baked. If you can’t use cornstarch, try arrowroot or tapioca powder.
Step-by-step: Apple Pie Cookies -Hamantaschen
Wet ingredients: In the stand mixer bowl with the paddle attachment, cream the butter and powdered sugar until light and creamy. Add the egg and egg yolk one at a time. Followed by the vanilla extract.
Dry ingredients: In a bowl, sift and combine together flour, cornstarch, baking powder, and salt. Next, add the flour mixture. Combine well into a soft dough. Chill: Divide the dough into two discs. Wrap well in plastic wrap and chill for at least 2 hours or until firm enough to roll.
Apple pie filling: Wash, core, peel, and chop the apple into small pieces. Add all filling ingredients in a heavy-bottom saucepan. Heat on medium-low until the sugar melts and the apples release their juices. The cornstarch will start to thicken the juices. Continue to cook on medium until almost all the juices are evaporated. Take it off the heat. Let cool completely before filling in the cookies.
Cut Disc: Roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness. Using a 3-inch or 3½-inch cookie cutter, cut as many discs as you can and place them on a baking tray.
Fill – Add about a tablespoon of filling in the center. Dampen the disc edges very lightly with water or egg white. Find the middle. Pinch two sides together. Bring the third side up and pinch to meet the other two sides. Once all the cookies are filled – chill them in the fridge while you preheat the oven. Preheat the oven at 375°F / 190°C / Gas Mark 5 Bake: Brush the cookies with egg wash. Bake for 10 to 12 minutes until the edges are lightly golden.
Tips for Success
Use the Right Apples – Choose apples that hold their shape well during cooking, like Granny Smith or Honeycrisp. Their firmness and tartness balance the sweetness of the filling. Combining different apple varieties can add complexity to the flavor and texture of the filling. Chill the Dough – Refrigerate the dough for at least 30 minutes to make it easier to roll out and cut into shapes without sticking. Chilling helps the cookies maintain their shape during baking, preventing them from spreading too much. Properly Seal the Cookies – Ensure the edges of the cookies are pinched tightly to prevent the filling from leaking out during baking. Brushing the edges with a beaten egg before sealing can help the dough stick together better. Monitor Filling Consistency – Cook the apple filling until it thickens enough to hold its shape, which prevents it from making the cookies soggy. Let the filling cool completely before adding it to the dough to avoid melting the butter in the dough and altering its texture. Control the Baking Temperature and Time – Bake the cookies on the middle rack to ensure even heat distribution and prevent the bottoms from burning. Look for lightly golden brown edges as a sign that the cookies are done, which ensures they are cooked through without overbaking. Experiment with Flavors and Textures—For added texture, Include chopped nuts like walnuts or pecans in the filling. Add extra spices, such as nutmeg or allspice, to enhance the flavor profile of the filling. Drizzle with caramel or sprinkle with coarse sugar before baking for added sweetness and presentation appeal.
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Frequently asked questions
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