Tuesday, October 9, 2012

Apple Pie Cookies

Unfortuantely, I recently experienced computer problems....again.  So that and a trip to visit my sister and her family in Maryland this past weekend explains the absence of posts.  But I have plenty of recipes to catch up on.  Starting with this one.  I had made this recipe for this month's "apple pie" themed crazy cooking challenge at Moms Crazy Cooking but wasn't able to post in time because of my computer problems.  I still have to share the recipe with you though because these were really good!  I'm not a big pie fan.  I like the pie part (i.e. the flaky, buttery crust!) but the warm fruit part is not my favorite.  Plus, I am NOT a baker.  I actually really dislike making dough and/or anything that requires yeast, since those recipes for me are usually epic fails!  I was really excited when I discovered these cookies since I wouldn't have to make a traditional pie. I have to admit that my husband, The Weekend Chef, did help me make the dough for these.  And he also helped me roll the dough out and cut the cookies.  Warning:  the dough was super sticky, even after refrigerating it (our dough was in the fridge for almost 24 hours).  After using a lot of flour, we (meaning my husband!) was able to work the dough without too much stress!  The apples are shredded, so there are not big fruit pieces.  It's a sugar cookie with a surprise sweet filling inside.  I ended up bringing these cookies with some vanilla bean ice cream to my parent's house for dessert.  Both of them enjoyed these a lot and my dad is not a big dessert eater.  

Apple Pie Cookies
recipe from Cassie Craves


For the sugar cookies:
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt

For the filling:
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
3 medium tart apples, peeled and grated (about 2 cups)
3/4 cup water

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk, vanilla and lemon zest. Combine flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Divide in dough in half. Refrigerate for 2-3 hours or until easy to handle (dough will be soft).

2. Meanwhile, in a small saucepan, combine the filling ingredients. Cook over medium heat until apples are softened and mixture is thickened; cool.

3. On a lightly floured surface roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased baking sheets. Spread with 2 teaspoons of filling to within 1/4 inch of edge. Top with another cutout seal edges.

4. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely. Sprinkle with cinnamon sugar, if desired. Makes 2 dozen cookies.

Family Rating: 2 thumbs up!

1 comment:

  1. Oh yum! I can't wait to try these. Sorry to hear about your computer problems. I am glad you persevered to get this recipe to us. Thanks for sharing at This Weeks Cravings.