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Apple Basket Cookies are a delightful fall treat, perfect for when apples are in season. These cookies feature a delicate, crumbly crust filled with juicy, aromatic apple filling and topped with chopped walnuts. The combination of sweet apples, buttery dough, and crunchy nuts makes this dessert irresistible. Whether you’re looking for something special to serve with tea or a cozy snack, these cookies are sure to impress.
Preparation Time
Active Time: 25 minutes
Baking Time: 20-25 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Filling:
4-5 medium apples, peeled and grated
1 tbsp butter
2 tbsp sugar (optional, adjust to taste)
1 tsp cinnamon
For the Dough:
1 egg
100 g (½ cup) sugar
100 g (½ cup) sour cream
250 g (2 cups) flour
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract or 1 packet of vanillin
100 g (½ cup) cold butter, cubed
For Topping:
50 g (⅓ cup) chopped walnuts
Prepare the filling:
Peel and grate apples using a coarse grater.
In a pan, heat butter and add the grated apples.
Cook the apples over medium heat, stirring occasionally, for 5-10 minutes until the excess liquid evaporates and the filling becomes thick.
Add sugar and cinnamon, if desired, for sweetness and flavor.
Transfer the filling to a bowl and allow it to cool completely.
Make the dough:
In a bowl, mix the egg, sugar, and sour cream until well combined.
In a separate bowl, combine flour, baking powder, salt, and vanilla.
Add cold butter to the flour mixture and rub it with your hands until it forms crumbs.
Make a well in the center of the flour mixture and pour in the egg-sour cream mixture.
Gently mix with a spatula and then knead the dough with your hands until it comes together.
Cover the dough and refrigerate for 15 minutes.
Assemble the cookies:
Preheat the oven to 180°C (350°F).
Roll out the chilled dough to a thickness of 4-5 mm (about ⅛ inch).
Use an 8 cm (3-inch) round cutter to cut circles from the dough.
Grease muffin tins with vegetable oil and press the dough circles into the tins, forming small baskets.
Fill each basket with the apple filling.
Sprinkle chopped walnuts on top of each cookie.
Bake:
Bake the cookies in the preheated oven for 20-25 minutes, until the dough is golden and the filling is fragrant.
Allow the cookies to cool completely before removing them from the tins.
Serving Suggestions
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