Free Shipping on Orders $150 or More!

Apple Shortbread

Name: Apple Shortbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 Cookies
Cuisine: french
Ingredients: 1 cup softened butter; 2/3 cup brown sugar; 2 tsp cinnamon powder; 1 1/4 cup flour (unsifted); 1/3 cup finely chopped dried apple chips; 1/2 tsp ground nutmeg; pinch of salt

Apple Shortbread

Warm apple shortbread can make your home smell inviting and satisfy your sweet cravings at the same time. Enjoy a slice with your favorite coffee, or, à la Mode. It also goes great with our Hot Mulled Apple Cider, too! The great thing about shortbread is you can enjoy it warm or serve it at room temperature. Either way, we think you’ll like this Apple Shortbread as much as we do!

Notes: Produces a more ‘cookie’ like texture than traditional shortbread cookies. We recommend using store bought dehydrated apples for their chewy texture.

Prep: 20 minutes | Bake: 25 – 35 mins |

Total: 45 – 50 minutes

Yield: 8 generous slices

Ingredients

1 cup butter (softened/room temperature)
2/3 cup brown sugar
2 tsp cinnamon powder
1 1/4 cup flour (unsifted)
1/3 cup finely chopped dried apple chips (we recommend store bought dehydrated apples)
1/2 tsp ground nutmeg
Pinch of salt

Choose from our variety of Shortbread Pan designs to ensure your Shortbread looks as beautiful as possible.

View Shortbread Pans

Directions

Preheat oven to 325° Fahrenheit.
In a large bowl, beat butter, sugar and spices until blended. Gradually beat in flour. Stir in 1/3 cup chopped dried apples. Then, transfer the dough onto an un-floured board and knead until nice and smooth.
Spray your favorite Brown Bag Designs Shortbread Pan lightly with non-stick vegetable oil spray.
Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
Place pan in the oven and bake for 25-35 minutes or until lightly browned.
Allow the shortbread to cool for 10 minutes. Loosen the edges of shortbread with a knife and flip the pan onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out.
Cut the apple shortbread into slices while it is still warm.
Serve immediately, or serve at room temperature. Either choice is a great one!

Kitchen and Baking tools helpful for this recipe:

Brookline Mixing Bowls

$53.50

Rated 5.00 out of 5 based on 12 customer ratings
Brookline Ramekins

$22.50

Rated 5.00 out of 5 based on 10 customer ratings

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.

Leave a Reply Cancel reply

You must be logged in to post a comment.

Recipe posts

Spicy Shortbread Recipe

Print We are so excited to announce that we will be sharing one shortbread recipe each month from the Gourmet Brown Bag Cookie Art Shortbread Book. These recipes are designed specifically for our shortbread pans, which come in 20 beautiful designs! Last month, we shared

Cinnamon Rolls in Brookline Baker with Oranges

Cinnamon Rolls With Citrus Glaze

Print Cinnamon Rolls With Citrus Glaze Sweet and citrusy, Cinnamon Rolls With Citrus Glaze is the perfect recipe to make in our Brookline Baker. These aren’t your grocery store’s cinnamon rolls — made from scratch but easy as pie, these cinnamon rolls are the perfect centerpiece

No-Bake Pumpkin Cheesecake

Print No-Bake Pumpkin Cheesecake Ready for a delicious no-bake pumpkin cheesecake recipe? While fall begins at the end of September, we don’t really start to see the change of seasons until October. The Blue Ridge Mountains light up with a rainbow of oranges, yellows, and