Apple-Cinnamon Butter Cookies

Chez Henri
Pastry Chef: Sherry Baril

3 tablespoons unsalted butter
1 cup sugar
2-3 Granny Smith apples (peeled, cored and diced into 1/2 inch pieces)
1 cup unsalted butter
1/2 teaspoon salt
1 egg yolk
2-1/4 cups flour
1-1/2 teaspoons cinnamon
2 tablespoons sugar

Melt the 3 tablespoons of butter and 1/2 cup of the sugar in a large heavy skillet set over high heat. Stir the mixture slowly until all the sugar dissolves and becomes a light golden brown, about one to two minutes. With heat still set on high, carefully add apple pieces to caramel and stir to coat. Let apples cook while caramel darkens, stirring occasionally for a total of 5 to 7 minutes -- no longer. The mixture should be fairly thick and sticky be a deep golden-brown color. Spoon thick, hot apple mixture onto chilled cookie tray and immediately place in freezer to chill.

In a large bowl of an electric mixer set on medium speed, cream 1 cup of butter with remaining 1/2 cup of sugar, salt and egg yolk, beating until smooth. Add flour and 1 teaspoon of cinnamon. Beat until well mixed.

When apple mixture is thoroughly cooled, remove from freezer. (If apples are too warm, dough will soften.) On low speed, add cooled apple mixture to batter, beating until incorporated. Lay 18" piece of plastic wrap in front of you. Spoon dough onto wrap and form a log about 2 inches in diameter. Wrap log well and refrigerate overnight.

When ready to bake, adjust oven racks to divide oven in thirds. Preheat oven to 350 degrees. Remove the log from refrigerator and unwrap. Cut log into 1/4" - 1/2" slices. Place slices 1" apart on parchment-lined cookie sheet.

Combine remaining 2 tablespoons of sugar and remaining 1/2 teaspoon of cinnamon in a small bowl. Sprinkle on tops of cookies. Bake for about 7-10 minutes, reversing the sheets from top to bottom and front to back midway through baking. Bake until cookies are slightly golden brown. Remove from oven and place on wire racks to cool.

Yield: About 3 dozen cookies

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