These are the kind of cookies that, for one reason or another, end up being prepared in massive amounts in all sorts of households. Miriam and I are both in love with this preparation, and whenever a festive occasion is drawing near, we never miss the chance to prepare a few pounds of these delicacies, just for the sake of having something sweet to offer to everyone who visits. The ways to decorate these cookies are literally endless, and there is no one stopping you from letting your imagination run wild. However, let me give you a word of advice; the bigger variety you make, the more cookies you’ll want to “try” every time you open the cookie jar, so if you make 8 or 10 different ones, it becomes very difficult to decide which one you prefer, which mean that you will likely eat them all at once. Enjoy!
- Mix flour with icing sugar.
- Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Add the apple sauce, and incorporate it by hand to create a rough dough. Knead the dough briefly on a floured surface until smooth, wrap it in cling film and chill for 4 hours, better if overnight.
- Preheat the oven to 160°C (320°F).
- Roll the dough to a thickness of 5mm (¼ inch), cut it into shapes using different cookie cutters, place the shapes on baking tray lined with greaseproof paper and bake for 12-14 minutes, or until the desired colour is achieved. Cool down completely before decorating.
- Fill the cookies with jam, sprinkle them with icing sugar, or dip them into melted chocolate to create a variety of different shapes and flavours.
Cooking Temperature: 160°C - 320°F
Storage Times: Keep for 1 week in an airtight container