Chef Fernando Cardona
Serves 8 – 10 people
Ingredients
Chia Short Cookies
- 2 cups all purpose flour
- ¾ tsp salt
- 1 tbl chia seeds
- 8 oz butter, unsalted
- ½ cup powder sugar
- 1 tsp vanilla extract
Baked Apples
- 6 honey crisp apples
- 6 tbl butter
- ¼ cup sugar
- 1 tsp ground cinnamon
- ½ cup water
Toppings
- chopped nuts
- caramel sauce
Directions
Procedure for cookies
- Mix flour, salt, and chia seeds and set aside. Using your mixer, beat butter until it’s fluffy. Add sugar and keep beating and it becomes pale. Scrape down the sides of the bowl and beat for 2 more minutes. Add in vanilla and beat for a few seconds. Add in four mixture and reduce the speed, you may need to scrape the sides again. Mix until well incorporated and it forms a dough. Do not overmix. Wrap with plastic and refrigerate for 1 hour.
- Preheat oven to 325℉. Roll the dough out to a ¼-inch thickness and use your favorite cookie cutter to cut shapes and place on lined cookie pans. Reroll scraps and repeat until you have used all the dough. Refrigerate for 30 minutes. Bake for about 10-13 minutes or until golden brown. Let them cool in a wire rack before enjoying.
- Preheat oven to 350℉. In a mixing bowl, combine sugar, cinnamon and butter with a spatula until well incorporated. Place in a pastry bag. Using an apple corer, core the apples and place in a baking dish. Fill the apples’ centers with the butter mixture and add the water to the dish. Bake apples for 40-45 minutes or until tender and they have released their juices. Remove from the oven and let them cool down briefly.
- To serve, place an apple on a small plate, fill the center with caramel, top with chopped nuts and a chia short cookie on the side. Enjoy.
