Apple Pie Cookies
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
YIELD: 2 dozen.
To sweeten the school day, send along these soft apple pie cookies. To save time you can use purchased pie filling for the centers. —Sharon Smith, Neosho, Missouri
Ingredients
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1/2 cup shortening
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1 cup sugar
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1 egg
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1/2 cup milk
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1 teaspoon vanilla extract
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3-1/2 cups all-purpose flour
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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1 teaspoon salt
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FILLING:
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1/2 cup packed brown sugar
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2 teaspoons all-purpose flour
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1/2 teaspoon ground cinnamon
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3 medium tart apples, peeled and grated (about 2 cups)
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3/4 cup water
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GLAZE:
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4 tablespoons water
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Red and green liquid food coloring
Directions
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1.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. 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).
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2.
Meanwhile, in a small saucepan, combine the filling ingredients. Cook over medium heat until apples are softened and mixture is thickened; cool.
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3.
On a lightly floured surface roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. apple cookie cutter. Place 2 in. apart on ungreased baking sheets. Spread with 2 teaspoons of filling to within 1/4 in. of edge. Top with another cutout seal edges.
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4.
Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely. Meanwhile, in a small bowl, combine 3 tablespoons water and 18 drops red food coloring. In another small bowl, combine remaining water and 6 drops green food coloring. Using a pastry brush, "paint" apples red with green leaves.
Nutrition Facts
2 each: 342 calories, 9g fat (2g saturated fat), 19mg cholesterol, 317mg sodium, 60g carbohydrate (30g sugars, 2g fiber), 5g protein.
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