Frosted Apple Squares, Cookie Recipe, Christmas Cookies, Apple Recipes

Frosted Apple Squares

This recipe is from King Arthur Flour Baker's Catalogue. I slightly adapted this recipe.

Here is something new and tasty to do with all those apples you picked at the orchard. This treat tastes remarkable like an apple Danish; but unlike a Danish, it's easy to make.

Check out more of Linda's favorite Apple Recipes, Cookie Recipes, and Secrets To Making Perfect Cookies.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Frosted Apple Squares

Pastry Dough (see recipe below)
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons ground cinnamon
8 cups (about 3 pounds before peeling) tart cooking apples, peeled, cored, and very thinly sliced
Glaze (see recipe below)

Prepare Pastry Dough and refrigerate for approximately 30 minutes.

Lightly grease a 13 x 18-inch baking pan.

In a small bowl, combine together the sugar, cornstarch, salt, and cinnamon; set aside.

Cut a piece of parchment paper into a 12 x 17-inch rectangle. Roll 1/2 of the dough over the parchment paper into a rectangle (the dough will be quite thin). Transfer the dough to the prepared baking pan. This is easily done by flipping it over into the pan and gently peeling the parchment off, then smoothing the dough where it needs it.

Spread the apples over the dough leaving a small border of dough, and sprinkle with the sugar mixture. Roll out the remaining dough and place it over the top of the apples. Pinch the edges together. Cut steam vents in the top. Cover with plastic wrap lightly coated with non-stick spray, and let rise in a cool place for about 1 hour.

After 30 minutes, preheat the oven to 350°F.

Bake the pastry for approximately 25 to 30 minutes, until it’s golden brown. Remove from the oven and cool on a rack for 20 minutes.

Prepare the Glaze and drizzle over the cooled bars; let cool completely. Cut either into 3 ½-inch squares if you want to serve it as dessert (topped with ice cream, of course!), or 2 x 3-inch bars for cookies.

Refrigerate any leftovers.

Variation: For added color and flavor, spread a layer of dried cranberries atop the apples before adding the top crust.

Yield: 3 dozen bars.

Pastry Dough:
1/2 cup (4 ounces) lukewarm milk
2 large eggs
2 teaspoons instant yeast
4 cups all-purpose flour
1 teaspoon salt
1 cup unsalted cold butter, cut into chunks

In a small bowl, beat the eggs and milk together, and set aside.

In a large bowl, combine the yeast, flour, and salt, cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the egg/milk mixture, stirring until a soft dough forms. Divide the dough in half, wrap in plastic wrap, and refrigerate for about 30 minutes.

Glaze
1 cup powdered (confectioners’) sugar
2 tablespoons milk or cream
1 teaspoon pure vanilla extract

In a bowl, combine the sugar, milk, and vanilla until smooth.