An update on a crowd favourite!
A simple shortbread cookie filled with a slightly tart bakeapple filling.
Every now and then I look through some of the older recipes here on my blog and I am a little disappointed with how underwhelming some of the photos are. Many of these recipes were posted well before hubby and I had decent camera gear and good photo editing software, hence the poor lighting, bad colour, and unsharp images. And every time I look through those old posts, the Type A personality (the one I try so poorly to hide) nags at me incessantly to redo the photos on nearly every single recipe posted before 2011. But there are so many new and exciting recipes out there to play with, that I really can't see myself going back and pouring over all of those old ones. That being said, there are some of those old recipes I go back to time and time again because they are crowd pleasers, old favourites, or just downright delicious :)
One of the most popular recipes on Sweet Treats by Dani is #51) Bakeapple Blossoms and its one I make over and over and over again. I originally posted the recipe back in 2009 - before hubby was officially hubby, before our little cookie monster was even on our radar, before our first mortgage, and before decent camera gear and photo software. It has always bothered me that such a unique and popular recipe had such mediocre pictures, so I gave Ms. Type A her own way this time. I whipped up a new batch, put on some finishing touches, and snapped some new and improved pictures. What do you think?
1/4 cup water
7 tbsp sugar (adjust according to the tartness of your berries)
2 tsp corn starch
-Push the cooked berries through a fine sieve, discarding the seeds.
-Whisk corn starch into remaining water. Add cornstarch mixture and sugar to berries.
-Cook for another 2-3 minutes. Let cool completely.
2/3 cup sugar
1 tsp vanilla
2 cups flour
- Add the flour, scraping often until well mixed.
- Refrigerate dough for 1 hour. Work together with hands upon removing from refrigerator.
- Heat oven to 350°F.
- Shape dough into 1 inch balls and place them on silpat or parchment lined cookie sheet.
- Use a tsp measure to make an indentation in the center of each cookie.
- Fill the indentation with a small dollop of your fruit filling.
- Bake for 14 - 18 minutes, or until edges are lightly browned.
- Place cookies in wire rack and cool completely.
*Drizzle with melted white chocolate and add a sprinkle of maple fleur de sel, if desired.
Printable Recipe :)