Apple Pie Cookies

Today was "Apple Crunch Day" in my daughter's class.

They asked the parents to donate apple snacks, so the kids could see all the different things apples could be made into. 

Of course, I could not pass up the chance to try out a new recipe. To me there is nothing better than getting to try a new recipe and give it away; because I get to taste it, but it doesn't sit in my kitchen tempting me to eat it. Trust me, these little delectable bites will keep you coming back for more!

These apple pie cookies are amazingly addictive! I am so glad I had to send these to school with my daughter because otherwise I am pretty sure they would have disappear in 1 day. This recipe made 40 bite-sized treats of apply goodness. I sent 30 to school with my daughter and the other 10 disappeared almost immediately.

When I first saw this recipe on Pinterest, I thought these little guys looks labor intensive. To my surprise, they were super easy to make. The recipe is from Food Pusher, and let me just say that everything on her site looks amazing and I can't wait to make more of her yummy goodies.

Apple Pie Cookies

recipe slightly adapted from Food Pusher

Crust

(You could use store-bought refrigerated pie crust, or your favorite pie crust recipe.)

1 1/4 cups Unbleached All-Purpose Flour (I used bleached)

1/2 teaspoon salt (I used Kosher)

4 tablespoons butter (I used unsalted)

3 tablespoon Crisco (I used buttered flavored)

3 tablespoons ice cold water

flour for dusting

1. Preheat oven to 375 degrees.

2. Fill a cup or bowl with ice water. (This will give your ice a chance to melt a little.)

3. In a medium-sized bowl, mix flour and salt. 

4. Cut the butter into flour, and then cut in the Crisco until well blended. (I used a pastry blender* to do this.)

5. Add ice cold water (from the cup or bowl you filled earlier) and mix with pastry blender*. Then use your hands to work the dough into a ball.

6. Flour a square sheet of wax paper or baking mat*, place dough ball in the middle, lightly flour the ball. Roll dough out to a thickness of about 1/8”. 

7. Using a 2” round circle cutter*, cut out as many circles as you can. Collect dough scraps and roll and cut more circles until you use all the dough.

8. Carefully place circles on a parchment paper lined cookie sheet and place them in the freezer until needed. 

Topping

 

1 cup brown sugar

3/4 cup Unbleached All-Purpose Flour (I used bleached)

3/4 cup oatmeal (quick or old-fashioned) (I used old-fashioned)

1 teaspoon ground cinnamon   

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon baking powder 

1/2 cup butter, cut into chunks (I used unsalted)

21oz can apple pie filling roughly chopped, or your favorite apple pie filling (I took a knife and cut the apples while still in the can.)

powdered sugar for garnish (optional)

1. In a large bowl, mix all of the dry topping ingredients with a fork. Add butter chunks and mix with a pastry blender* until all the butter is incorporated and the mixture forms crumbles.

2. Take your cookie sheet of dough circles out of the freezer and place about a tablespoon of the chopped apples onto each circle, and spread it out.

3. Place about a 1/2 tablespoon of the oatmeal mixture on the top of the chopped apples. 

4. Bake at 375 degrees for 20-25 minutes, or until bottoms are lightly browned. 

5. Remove from oven, and transfer the cookies to a cooling rack. 

6. Prior to serving you can shake a little powdered sugar over cookies.

Notes: 

-I had a little of the chopped apples left over, so you could use a smaller can.

-Food Pusher mixes the topping mixture in with her apples, plus sprinkles some on the top. I just put the topping mixture on top because I wanted more room for the apples. I had about 1/2 the "topping" mixture left over, but I still recommend making the full amount because it is delicious on ice cream, oatmeal, etc.  

  

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