Friday, September 25, 2015

Apple Pie Cookies


It's 5 am.

I'm up early, because the rest of the day is kind of busy. Yesterday, a girlfriend asked if I wanted to meet at the local Mexican restaurant for margaritas and lunch. Not the kind of girl to turn down tequila, I said hell yeah! Which means the hubby and I need to get out of the house and to the gym early today. 

So, yeah, it's 5 am on Friday, one of my bigger post days, and I'm just staring at multiple recipe posts I've got finished and ready to go. I can't pick one. I can't even think of what I'm going to write. One of those kind of days.



So, I've decided to post Apple Pie Cookies! Perfectly fall-ish, don't you think?


These cookies are actually pretty easy. I'm no expert with lattice-work, and even I thought the lattice-work turned out pretty well. You could make these cookies even easier if you used store-bought apple pie filling. I had a couple of over-ripe apples to use, which is why I had picked these cookies to make in the first place.  


Glorious apple pie filling. This smells amazing as it cooks!

If you really wanted to make these completely homemade, you could even use homemade pie dough. I cheated and used store-bought. I think I've conquered pie dough, but I really need to test a bit more. It was just much easier to use pre-made.


The technique with these cookies is pretty simple. Take your two pie crusts. The first pie crust you simply roll out. Spread the apple filling over the pie crust. Take your second pie crust and cut into thin strips, using a pizza cutter. Cut some of the strips in half again. Take your thinly cut strips and place them over top of the apple filling like you would a pie crust. I even pinched down the ends a little bit. Then, take a drinking glass or circular cookie cutter, and cut out your cookies. Place prepared cookies on baking sheet, about 5 to a sheet.


Once you've got the cookies on sheets, simply brush the cookies with an egg wash and sprinkle with cinnamon sugar. Bake until brown, and voila!


Apple pie cookies.


The hubby and I loved these for something different. The hubby called them a "novelty" cookie. At any rate, they are yummy, super-cute, and fruity. Apple pie fanatics will love these hand-held mini pies.



Happy Friday everyone! Again! Dang, is 2015 flying by or what?

Path to The Cure is this Sunday, which means the hubby and I's training program comes to an end. I'm always happy when I've finished training, but somewhat sad. Happy, because sometimes training feels like torture. Sad, because training is a no-brainer. Meaning, I just go out and do what my training program tells me to do. No wishy-washiness about working out, no "What should I do today?", no "Should I work out today?". And finally, no "Nah, I'll just stay home in my sweatpants, sit on the couch with a jar of Nutella and a spoon, and watch Days of Our Lives". 

Just kidding. It's never Nutella and Days of Our Lives.

It is occasionally guacamole and Friends. And maybe Corona :)

Have a great weekend everyone!


Ingredients (makes 10 cookies):

Apple pie filling-
2 medium apples, roughly chopped, your choice on variety ( I used Granny Smith)
3 tbsp granulated sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch of salt

2 pre-made pie crusts
1 large egg
3 tbsp cinnamon
1 tbsp granulated sugar

Directions:

1. Preheat oven to 350┬║. Coat 2 cookie sheets with cooking spray, set aside.
2. Make the apple pie filling- In a saucepan, combine apples, sugar, cinnamon, nutmeg, and salt. Cook over medium-high heat until apples are tender, about 10-15 minutes. I took an immersion blender to the pot at this point, to make sure the apples were broken apart. Smaller apple pieces is better for these cookies. Set aside to cool slightly.
3. Roll one of the crusts out onto a floured work surface. Spread apple pie filling over the first crust. Take a pizza cutter to the second pie crust, and cut into thin strips. Some of the strips you may have to cut down again. Place the thin strips over the apple pie filling in a lattice fashion, like you would a pie.
4. Take a drinking glass or circular cookie cutter and cut out cookies. Place the cut out cookies on the prepared baking sheets, about 5 to a sheet. 
5. Place the egg in a small bowl, and whisk to mix it up. Brush the cookies with egg.
6. In a small bowl, combine cinnamon and sugar. Sprinkle mixture over egg wash.
7. Bake in preheated oven for 15-20 minutes, or until golden brown. Remove from heat, and allow to cool on cookie sheet for 10 minutes. Remove to a cooling rack. Cool completely before storage. Cookies are best when eaten in the first couple of days. 


Recipe adapted from The Shady Porch.

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10 comments:

  1. These look awesome and fun! I am super impressed that you wrote this post at 5 am! You go girl!
    Pinned and shared on Facebook!
    Found you on Foodie Fridays blog hop!

    Trisha @ Home Sweet Homemade

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    1. Yes, I found writing at 5 am difficult due to the level of sleepiness. Lol. I made it out the door on time though, so it was worth it! Now, sleeping in tomorrow! Thanks for stopping by Trisha, have a great weekend! :)

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  2. This sounds like something I need to make right now! Yummy! Thanks for the awesome recipe. :D

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    1. I hope you enjoy them, they are perfect for this time of year. Have a great day Rebekah! :)

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  3. Not only do these look and sound delicious, they are so pretty, too. Thanks for partying at Snickerdoodle. Pinned and Tweeted.

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    Replies
    1. I thought they turned out pretty too, I couldn't wait to post them! Hope you are having great week Beverly! :)

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  4. Oh my gosh- adorbs!!! So very pretty, too. Thanks for coming by the 100th Snickerdoodle Sunday- hope you entered our Amazon Gift Card contest!! And please come back this weekend with your latest makes & bakes. :)

    Sarah (Sadie Seasongoods)

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    Replies
    1. Thanks Sarah! I'll definitely be back this weekend! :)

      Hope you are having an awesome weekend!

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  5. how did you get them from the counter to the pan becaust that was really difficult for me

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    Replies
    1. It was a bit difficult. I used a small spatula (the one I use to frost cakes), and I ran it under the bottom of the cookie to loosen it from the counter. Then I used a bigger spatula to move the cookie. I still lost a small amount of filling by doing this, but not too much. The cookies still had plenty of "apple pie". My advise is to just go slow.

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