ADVERTISEMENT
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
continued on the next page
ADVERTISEMENT
