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My review
Apple Pie Wedges
nicole
"This is an apple pie flavored shortbread cookie. It is wonderful for a holiday brunch, as well as a simple dessert for an intimate holiday dinner. They are also simple to make."
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Ingredients
1 h 20 m servings 215Original recipe yields 16 servings (16 wedges)
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Directions
{{model.addEditText}} Print- In a large mixing bowl, beat butter and sugar at medium speed until fluffy. Beat in egg yolk and apple butter. Add flour, cinnamon, apple pie spice, and vanilla. Beat at low speed until well blended.
- Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Invert one disc of dough into ungreased 9-inch round pie plate. Press dough into plate with lightly floured hands, covering plate completely. Flute edges using the handle of a wooden spoon. Deeply score into 8 wedges. Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate.
- Bake 35 minutes, or until golden brown. Remove to wire rack. Cool completely and cut into wedges.
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Reviews
Read all reviews 5Most helpful
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Newest
10/1/2009
I agree that the recipe is missing something- it's rather bland, although it has good spice flavor. It needs a little salt added, which can possibly be remedied by using salted butter. I drizz...
9/4/2006
This was a HUGE disappointment!! It never really cooked in the middle, and it was almost bland. I added shredded granny smith apples and the apple butter along with the apple pie spice, and it s...
12/22/2005
Not much apple flavor, which was a bit disappointing- that was why I made this recipe. I also tried one with pumpkin butter, not too pumpkiny either. Good shortbread though.
12/24/2016
as written the recipe had a few problems.. the shortbread came out fine, but the apple spice part was really lacking. I used homemade apple butter which was very fresh and vibrant so that wasn...
9/10/2018
After reading the other reviews I decided to add salt to this recipe. Other than that I thought was following the recipe very closely but when it came to forming the disks it was very very soft...