Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the Shortbread Cookie Base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the vanilla extract. Gradually add the flour and salt, mixing until just combined and a soft dough forms. Do not overmix.
3. Form the Cookie Cups: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Using your thumb or a small measuring spoon, press an indentation into the center of each dough ball to create a cup.
4. Prepare the Apple Filling: In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and cloves. Cook, stirring occasionally, for 5-7 minutes, or until the apples have softened slightly. In a small bowl, whisk together the 1 tablespoon of flour and water until smooth. Stir this mixture into the apples and continue to cook for another 1-2 minutes, until the filling has thickened. Remove from heat and let cool slightly.
5. Prepare the Crumble Topping (if using): In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
6. Fill and Bake: Spoon a small amount of the apple filling into each shortbread cup. If using, sprinkle the crumble topping over the apple filling.
7. Bake for 12-15 minutes, or until the edges of the shortbread are lightly golden. The filling should be bubbly.
8. Cool and Drizzle: Let the cookies cool completely on the baking sheet before transferring them to a wire rack. While the cookies are cooling, gently warm the caramel sauce in a microwave-safe bowl (if too thick, stir in a tablespoon of heavy cream to thin). Drizzle the caramel over the cooled cookies.
Short Tips
* Don’t overmix the shortbread dough; it can make the cookies tough.
* Make sure your apples are finely diced so they cook evenly and fit well in the cookie cups.
* If you don’t have fresh apples, a can of apple pie filling (drained) can be a quick alternative, though the fresh taste is superior!
* For extra flavor, sprinkle a tiny pinch of sea salt over the caramel drizzle.
* These cookies store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
