Easy, Buttery, Eggless Apple Fennel Shortbread Cookies are a perfect fall Cookies recipe. These Shortbread Cookies have a buttery taste with a perfect bite of Apple and a chewiness due to the fennel seeds. These have just the right amount of sweetness and every cookie leaves you wanting more.
In a mixing bowl cream the butter and sugar together until creamy
Preheat the oven to 350 F or 180 C
To it add the flour, corn starch, vanilla essence, chopped apples, and fennel seeds. Mix everything together using a silicone spatula or wooden spatula.
Get everything down on a board and try to make a small dough ball. It'll be crumbly but when you hold it together it'll stick because of the moisture from the butter. So, try and make a small dough ball. Once you have a ball ready, knead it nicely into a soft cookie dough.
Place the dough on the baking tray and flatten it all around the tray using your palms.
Take a fork and poke holes in it.
Bake your cookies for 30 minutes or until it starts to get brown from the sides. Get the parchment paper out and cut the cookies in any shape you want. For square cookies cut equal shapes. Cut the cookies while they are still warm.
Allow the cookies to cool down for 1-2 hours before you separate them and enjoy them. Keep them covered while they are cooling or else they'll soften.
Eggless Apple Fennel Shortbread Cookies
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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