Salty apple shortbread 
from vanillasugarblog.com


Cook notes: I wanted flat, thin-like bars to help represent a shortbread-like appearance, so I used a 9x13 baking pan. 
 If you don’t want thin bars and want thicker then use a smaller pan and make sure to cook them a bit longer. 
 This is a dry dough, so you might think you will need more liquid, but you don’t. I highly suggest using parchment paper lined in your baking pan to help lift them out when done baking. 
I used non stick spray and they were a bit difficult to remove. Please do not overmix this dough. 
Make sure you chop your apples small: ½ to ¼ inch is good. 

I sprinkled sea salt on top before baking, this is optional of course, but adds wonderful flavor.

Apple shortbread:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, firmly packed
2 ¼ cups flour
½ ts baking powder
¼ ts salt
1 ts vanilla extract
1 ¼ cups chopped (small) apples (choose a kind that is sweet, firm tart)
fresh lemon juice for the apples

sea salt for the top

Glaze:
2 TB half & half (or whole milk)
2 TB butter
3/4 cup powdered sugar (I sift mine to avoid lumps)
1/4 ts cinnamon

Preheat the oven to 375 F with the rack at the middle level.
Mix the flour, baking powder and salt, set aside.
Line a 9x13 inch pan with baking parchment and grease lightly.
Cream the butter, brown sugar, and vanilla extract.
Blend in the flour mixture, until just combined, no overmixing. Add in the chopped apples and mix again. This mixture is very crumbly. Dump mixture into pan and use your fingers to press the dough evenly into the pan. Sprinkle a bit of sea salt on the top of the dough.

Bake 6 minutes, rotate the pan, and bake 7-10 minutes more or until the edges are golden brown.
Let cool completely before applying glaze. You’ll know when it’s done when the center is almost firm and edges are golden brown.

For the glaze, put all the ingredients in a small saucepan on medium heat.
Whisk until smooth and barely bubbly. Drizzle the glaze over the bars. You can drizzle or coat the entire top.
Cool until the pan is just warm to the touch and cut into bars with a sharp knife.
Makes about 20 bars, depending on how big/small you cut them.