Makes about 2 dozen bars
This recipe works fine with both homemade and storebought plain bread crumbs.
Crumb Topping | |
| 1/2 | cup bread crumbs (see note) |
| 1/2 | cup pecans , toasted and chopped |
| 1/2 | cup packed light brown sugar |
| 1/2 | cup shredded extra-sharp cheddar cheese |
| 1/4 | cup all-purpose flour |
| 8 | tablespoons (1 stick) unsalted butter , cut into 1/2-inch pieces and chilled |
| 1 | teaspoon ground cinnamon |
Cookie Base | |
| 3 | cups all-purpose flour |
| 16 | tablespoons (2 sticks) unsalted butter, softened |
| 2/3 | cup packed light brown sugar |
| 2 | large eggs |
| 1/2 | cup apple butter |
| 2 | teaspoons vanilla extract |
| 1 | teaspoon baking powder |
| 3/4 | cup pecans , toasted and chopped |
| 1 | cup dried apples , chopped |
1. MAKE TOPPING Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper. Pulse bread crumbs, pecans, sugar, cheese, flour, butter, and cinnamon in food processor until coarsely ground, about 12 one-second pulses. Transfer to prepared baking sheet and bake, stirring occasionally, until mixture is golden, 10 to 12 minutes. Cool completely.
2. MAKE COOKIE Combine flour and baking powder in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, apple butter, and vanilla and mix until incorporated. Reduce speed to low, add flour mixture and mix until just combined. Stir in chopped pecans.
3. TOP AND BAKE Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. Press dough into prepared pan. Scatter apple slices over dough. Top with crumb topping and bake until deep golden brown, 20 to 25 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares. (Cookies can be stored in airtight container for 3 days.)