The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Apple Pie 🌄 💤 ⏳
Apple Pie Shortbread Cookies 🌄 💤
Apple-raspberry Crisp 🌄 💤 ⏳
Applesauce Rings 🌄 💤 ⏳
Apricot Bars 🌄 💤 ⏳
Arepas 🌄 💤
Aria's Garlic Medley Seasoning 🌄 💤 ⏳
Armenian Pilaf 🌄 💤 ⏳
🖨 🖨
Apple Pie Shortbread Cookies
Apple Pie Shortbread Cookies
{Serving suggestion only*}
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Capture the essence of autumn with these stunning Apple Pie Shortbread Cookies that combine the buttery richness of classic shortbread with the warm, spiced flavors of apple pie. Each cookie features a beautiful stamped design that creates an elegant presentation perfect for holiday gatherings, cookie exchanges, or afternoon tea. The secret to their incredible flavor lies in reducing apple cider into a concentrated syrup that infuses every bite with pure apple essence, enhanced by aromatic apple pie spice. The tender, crumbly texture of the shortbread base melts in your mouth, while the sweet apple cider glaze adds just the right touch of brightness and shine. These cookies require a cookie stamp to create their distinctive decorative pattern, making them as visually appealing as they are delicious. The dough comes together easily with butter, egg yolk, and reduced cider, then gets rolled in sparkling sugar before stamping. After a quick chill and bake, they're finished with a translucent glaze that highlights the stamped design. Whether you're an experienced baker or trying stamped cookies for the first time, these Apple Pie Shortbread Cookies deliver bakery-quality results that taste like fall in cookie form. They store beautifully and make wonderful gifts when packaged in decorative tins or boxes. - Claude
No Jump Zone
Ingredients
For the Cookies:
1 cup refrigerated apple cider
2 sticks unsalted butter, at room temperature
1 large egg yolk
2 tsp apple pie spice
1/2 tsp salt
1 cup confectioners' sugar

(continued in the next column ↗️)

2 1/4 cups all-purpose flour, plus more for kneading and stamping
Granulated sugar, for rolling
 
For the Glaze:
3/4 cup confectioners' sugar
1 Tbsp refrigerated apple cider
1 1/2 to 3 tsp warm water
Directions
Make the cookies:
Bring the cider to a boil in a small nonstick skillet over medium heat.
Cook until syrupy and reduced to about 1 1/2 Tbsp, 12 to 14 minutes.
Set aside until cooled slightly but still liquid.
Beat the butter, egg yolk, apple pie spice and salt in a large bowl with a wooden spoon until creamy and smooth.
Mix in the reduced cider to combine, then mix in the confectioners' sugar.
Add the flour and mix until most of the flour is absorbed and it's difficult to stir.
Turn out the dough and any flour from the bowl onto a clean work surface.
Gather and gently knead the dough a few times, dusting the dough and surface with flour as needed, until the dough comes together and is soft but not sticky.
Line a baking sheet with parchment paper.
Divide the dough into 18 pieces (about 1 1/2 Tbsp each) and roll each into a ball.
Place on the baking sheet and refrigerate until slightly firm but with some give for stamping, about 30 minutes.
Put a few Tbsp of granulated sugar on a large plate.
Working with 1 piece of dough at a time, gently reroll the dough ball if misshapen, then place on the sugared plate.
Sprinkle the top of the dough ball with sugar and then lightly dust with flour.
Lightly dust a 3-inch cookie stamp with flour and press on the dough ball until the cookie is 1/4 to 1/2 inch thick.
Lift the stamp to release the cookie; if it's stuck to the stamp, gently pull on an edge to release.
Repeat with the remaining dough balls; arrange on 2 unlined baking sheets.
Refrigerate the stamped cookies until firm, 20 to 30 minutes.
 
Meanwhile, position racks in the upper and lower thirds of the oven; preheat to 350°F (180°C).
Bake, switching the pans halfway through, until the cookies are firm around the edges and just beginning to lightly brown, 15 to 18 minutes.
Let cool a few minutes on the baking sheets, then transfer to a rack to cool completely.
 
Make the glaze:
Mix the confectioners' sugar, apple cider and 1 1/2 tsp warm water in a medium bowl until smooth.
Add more water, 1/2 tsp at a time, until the glaze is the consistency of heavy cream.
Dip the stamped side of each cookie in the glaze, then let the excess drip off; return to the rack, glaze-side up.
If the glaze is too thick and hides the stamp design, adjust the consistency with more water before continuing.
Let stand at room temperature until set, about 15 minutes.
Servings\Yield
Makes about 18 cookies
Nutrition Facts
Nutrition Per Serving - Calories: 165; Total Fat: 11g (Saturated Fat: 7g); Cholesterol: 40mg; Sodium: 75mg; Total Carbohydrates: 16g (Dietary Fiber: 0g, Sugars: 7g); Protein: 2g; Calories from Fat: 99 (60%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Recipe from Food Network Kitchen.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: apple, shortbread, cookies, cider, stamped, spice
🗂️ Categories: 🍪 Cookies & Bars, 🍨 Desserts, 💡 Baking Tips, 🎄 The Holidays
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Apple Pie Shortbread Cookies was added on December 11, 2025 and last updated on December 11, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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