Name: Apple Pie Shortbread Cookies
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: about 18 apple pie shortbread cookies
Ingredients: 1 cup refrigerated apple cider; 2 sticks unsalted butter, at room temperature; 1 large egg yolk; 2 teaspoons apple pie spice; 1/2 teaspoon salt; 1 cup confectioners’ sugar; 2 1/4 cups all-purpose flour, plus more for kneading and stamping; Granulated sugar, for rolling; 3/4 cup confectioners’ sugar; 1 tablespoon refrigerated apple cider; 1 1/2 to 3 teaspoons 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 tablespoons, 12 to 14 minutes. Set aside until cooled slightly but still liquidy.
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 tablespoons 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 tablespoons 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. 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 teaspoons warm water in a medium bowl until smooth. Add more water, 1/2 teaspoon 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.