Apple and Caramel Cookies
Reminiscent of apple turnovers, these cookies include an apple and cinnamon garnish. Drop some on a cookie, form a little hollow and pour some caramel in the hole. A highly satisfying snack made in collaboration with Verger Jean-Yves Boileau.
Ingredients
- 1/4 cup (55 g) sugar
- 2 tsp cornstarch
- 1/2 tsp ground cinnamon
- 3 Ambrosia apples, peeled, cored and cut into small dice (see note)
- 1 tbsp (15 ml) lemon juice
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (160 g) sugar
- 1/4 cup (55 g) brown sugar
- 2 eggs
- 1/2 cup (75 ml) store-bought or homemade salted caramel, or more to taste
- Fleur de sel (optional)
Instructions
- In a pot off the heat, combine the sugar, cornstarch and cinnamon. Add the apples and lemon juice. Mix well. Bring to a boil over medium heat. Cook until the apples are tender, about 3 minutes, stirring occasionally. Transfer into a bowl and let cool. Cover and refrigerate for 30 minutes.
Reminiscent of apple turnovers, these cookies include an apple and cinnamon garnish. Drop some on a cookie, form a little hollow and pour some caramel in the hole. A highly satisfying snack made in collaboration with Verger Jean-Yves Boileau.