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Bars: Shortbread Apple Bars or Cups




Source of Recipe


dominosugar.com


List of Ingredients




1 cup – Domino® Granulated Sugar

1 cup – butter or margarine, softened (2 sticks)

1/4 teaspoon – salt

2 teaspoons – vanilla extract

1 – egg

2 3/4 cups – all-purpose flour (reserve 1/4 cup for dusting dough)


Apple Filling:

2 to 3 – Granny Smith apples

1 cup – Domino® Granulated Sugar

1 teaspoon – cinnamon

2 teaspoons – lemon juice


Glaze:

1 cup –Domino® Confectioners Sugar

2 to 3 tablespoons – water

1/4 teaspoon – vanilla extract







Recipe



In the bowl of an electric mixer, combine sugar, butter, salt and vanilla. Mix until well blended. Add the eggs, and mix until fully combined. Add 2 1/2 cups of the flour. Using the mixer on low, or by hand, incorporate the flour into the mixture. The dough will be sticky. Flatten into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes, until dough is firm enough to roll, or overnight.

To make apple filling, cut apples into 1/2-inch pieces and place in a bowl. Toss with lemon juice to prevent apples from turning brown. In a separate bowl, combine the cinnamon and sugar. Place 1/2 of the cinnamon sugar mixture into the bowl with the apples and coat evenly. Save the extra cinnamon sugar for garnish.

To make the glaze, mix the confectioners’ sugar, water and vanilla extract together until smooth.

---Apple Bars---

Preheat oven to 375°F. Lightly grease a 15 1/4 x 10 1/4 x 3/4-inch cookie sheet.

Remove dough from refrigerator and place on a lightly floured surface. Roll out to 1/4 inch thick and shape into a large rectangle to cover the size of your cookie sheet. Roll the dough around your rolling pin to transfer from work surface to cookie sheet. Unroll dough onto sheet, and trim to fit bottom of cookie sheet with a pizza wheel or sharp knife. Collect dough scraps together into a disc, wrap in plastic wrap and refrigerate. Cover the top of the dough with a single layer of apple filling. Remove leftover dough from refrigerator, roll out to 1/4 inch thick and cut into 10 long strips about 1/2 inch wide and place over apple filling, about 3/4 inch apart. Sprinkle top with cinnamon sugar mixture and bake for 20 to 25 minutes until golden brown. Remove from oven and let stand for 5 to 10 minutes, then carefully cut into 16 pieces. Cut into bars while still warm. Once bars are cool, drizzle with glaze. Allow glaze to dry before wrapping each piece individually with plastic wrap.

YIELD: 16 bars

---Apple Cups---

Preheat oven to 375°F. Line 12 to 16 muffin cups with paper liners.

Remove dough from refrigerator and place on a lightly floured surface. Roll out to 1/4 inch thick and cut with 5-inch flower-shaped or circle cookie cutter. Press shaped dough into lined muffin cups, and add apple filling, folding over the edges to slightly cover the top. Garnish with cinnamon and sugar mixture. Bake for 18 to 20 minutes, until golden brown. Cool cups completely before drizzling with glaze. Allow the glaze to dry before wrapping each cup individually with plastic wrap.

YIELD: 12-16 Cups