Soft cookies filled with cinnamon-spiced apples. This is a lovely way to use fall apples, and it fills the kitchen with a warm cinnamon aroma.
Add the grated apple, sugar, and cinnamon to a skillet. Cook over medium heat until the moisture evaporates. The filling should be dry; if it is watery, it will make the dough soggy. Let it cool.
Beat the softened butter, cooking oil, and powdered sugar together. Add the yogurt and baking powder, then gradually add the flour until a soft dough forms that does not stick to your hands.
Take a walnut-sized piece of dough and flatten it in your palm. Add a 5 ml measure of cooled apple filling, seal it, and roll into a ball. Arrange on a parchment-lined baking sheet.
Bake in an oven preheated to 180°C / 355°F for about 25 minutes, until lightly golden on the bottom and top. Serve once slightly cooled.
Cook the apple filling until its moisture evaporates; a watery filling can make the cookie dough soggy and cause the cookies to fall apart. Contains gluten (flour) and dairy (butter). Store in an airtight container for up to 3 days.
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