Recipe

🍏Jen’s Vegan Apple Pie Thumbprint Cookies! 🍏These Ar

Thumbnail | Link



🍏Jen’s Vegan Apple Pie Thumbprint Cookies! 🍏These are something new that I just made and completely fell in love with! I wanted to make my Raspberry Thumbprint cookies but I didn’t have any Raspberries in the house today but had a load of Granny Smith apples lol well you already know what happened here😅these are really tasty and worth a try, not the healthiest😋But I am actually giving out the recipe to this below and I hope you enjoy for any who makes them let know what you think!

#applepie #veganbaking #veganrecipes #dessert #yummy

Ingredient List:

Apple Pie Jam-
7-10 medium Granny Smith apples peeled and chopped
1 juice of a Lime or Lemon(I used a lime)
1/2 Tbls of Cinnamon
1/4-1/2 Tsp of Allspice
3/4 Cup of Organicd Pure cane sugar
3 Tbls of Agave or Maple syrup
About 1-1/2 to 2 cups of Applce Cider or Half water half cider
1 Tbls of Cornstarch mixed with 1 Tbls of water
Pinch of Himalayan salt

Shortbread Cookies-
2Cups of Unbleached All Purpose flour
2/3Cup of Organic Pure Cane Sugar
2Tsp of Cornstarch
1/4 Tsp of Himalayan salt
1-1/2 Tsp of Vanilla Extract
1/2 Tsp of Rum Extract (optional)
1 Cup of slightly cool Vegan Butter(2 Sticks)

Salted Caramel Glaze-
1/4 Vegan Butter
1/2 Cup of Coconut Sugar or Brown Sugar
1/4 Cup of Full Fat Coconut Milk Canned or Coconut Cream both unrefrigerated.
1 Tsp Vanilla Extract
1/2 Tsp of HimalayanSalt or more to your likings.
2 Cups of Powdered Sugar

Preparation-
Apple Pie Jam
Start by putting all of your Apple Pie jam ingredients in a pot and bring to a simmer except the cornstarch slurry, simmer for about 40 minutes or until tender and smashable with a fork, then add the cornstarch slurry and simmer for another 5-10 minutes and keep smashing until a jam consistency then let cool while making/baking your cookies.
Shortbread Cookies-
Sift flour and add all other dry shortbread ingredients mix then the extracts and sliced cool butter mix until dough formed roll into golf size balls and fill with 1-2Tsp of the filling bake for 15-17 mins at 350F and let cool. Add the butter and sugar for the glaze to melt in a pot add the milk bring to a boil remove from heat add rest of ingredients and whisk.