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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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preheat the oven to 350 f. for the crust: combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. slowly pour in the ice water and pulse just until combined and a dough ball forms. wrap the dough in plastic wrap and refrigerate for at least one hour. when the dough has chilled, roll it out on a well floured surface until its quite thin. using a round cutter, cut out an equal number of circles. you can re-roll the scraps to use up all the dough. the number of circles you get will depend on your size cutter but i used a 3 1/2 cutter and got about 10 circles. for the filling: in a small bowl, combine the sugar, cinnamon, salt and nutmeg. slice each apple quarter as thinly as you can and place 2 or 3 slices on half of your dough circles. sprinkle a couple of teaspoons of the sugar/cinnamon mixture over the apple slices and top each filled circle with another empty dough circle. using a fork, crimp the edges of the dough so that the filling doesnt run out. using a sharp knife carefully cut a crisscross slit across the top crust only. place cookies on a baking sheet lined with parchment paper, sprinkle the tops of the cookies with a tablespoon of additional sugar, if desired, and bake for 20-30 minutes or until the cookies are a light golden brown. inspiration came from smitten kitchen.