CHECKERBOARD SHORTBREAD COOKIES RECIPES

Name: Apple Brown Butter Blondies
Cook time: 20 min
Total time: 1 h 25 min
Yield: 16 blondies
Ingredients: Nonstick cooking spray, for the baking pan; 1 large tart baking apple, such as Granny Smith, peeled and diced, about 1 1/4 cupsu00A0; 14 tablespoons unsalted butteru00A0; 3/4 teaspoon ground cinnamonu00A0; 1/4 teaspoon ground cloveu00A0; 3/4 teaspoon fine saltu00A0; 1/2 teaspoon baking powderu00A0; 1 1/2 cups light brown sugaru00A0; 1 tablespoon vanilla extractu00A0; 1 large egg plus 1 egg yolku00A0; 1 2/3 cups all-purpose flouru00A0; 1 cup chopped toasted pecansu00A0

More about "checkerboard shortbread cookies recipes"

APPLE BROWN BUTTER BLONDIES RECIPE | DAN LANGAN - FOOD NE…

Apple Brown Butter Blondies Recipe | Dan Langan - Food Ne… image

Provided by Dan Langan

Categories dessert

Total Time 1 hours 25 minutes

Cook Time 20 minutes

Yield 16 blondies

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for the baking pan
1 large tart baking apple, such as Granny Smith, peeled and diced, about 1 1/4 cups
14 tablespoons unsalted butter
3/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
3/4 teaspoon fine salt
1/2 teaspoon baking powder
1 1/2 cups light brown sugar
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk
1 2/3 cups all-purpose flour
1 cup chopped toasted pecans

Steps:

Preheat your oven to 350 degrees F. Spray a 9-inch square baking pan with pan spray, line with parchment and spray the parchment. Set aside.
Place the diced apples in a single layer on a microwave-safe plate and cover with another plate. Microwave for 2 minutes, until the apples have softened and given off some liquid. Transfer the apples to a paper towel-lined tray and set aside.
In a medium saucepan over medium-high heat, brown the butter until it is a deep golden color, 5 to 7 minutes. Immediately pour the hot butter into a medium heat-proof mixing bowl. Add the cinnamon, clove, salt, baking powder and brown sugar. Whisk to combine. Whisk in the vanilla, whole egg and egg yolk until smooth. Add the all-purpose flour and stir with a rubber spatula until nearly combined. Add the reserved apple pieces and the nuts to the batter, saving about 2 tablespoons of each for topping the blondies. Stir the batter until the nuts and apples are evenly combined and then pour the batter into your prepared pan. Press the reserved pecans and apple pieces evenly into the top of the batter.
Bake the blondies until golden and a toothpick insert near the center comes out with a few moist crumbs, 33 to 35 minutes. Allow to cool in the pan before cutting with a serrated knife into 16 bars.

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