APPLE PIE COOKIES
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- 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). , Meanwhile, in a small saucepan, combine the filling ingredients. Cook over medium heat until apples are softened and mixture is thickened; cool. , 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. , 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 : Calories 342 calories, Fat 9g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
AWESOME APPLE PIE COOKIES
These mini-apple pies are a sure hit and a perfect use for apples in the fall. They look great on a cookie plate and taste great! If any apple mixture remains, it can be served warm over vanilla ice cream!
Provided by SunnyDaysNora
Categories Desserts Pies Apple Pie Recipes
Time 1h55m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.
- Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.
- Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.
- Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.
- Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.
- Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.
- Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 27.8 g, Cholesterol 5.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 209.8 mg, Sugar 11.4 g
APPLE PIE COOKIES
These adorable treats are the ultimate mash-up of crisp linzer cookies and apple hand pies. Each flaky cookie crust holds a dollop of cinnamon-flecked apple filling, creating a dessert that screams fall.
Provided by Rhoda Boone
Categories Thanksgiving Dessert Fall Cookies Pie Apple Cinnamon Kid-Friendly Small Plates
Yield Makes 12
Number Of Ingredients 19
Steps:
- Make the pie dough:
- Pulse sugar, salt, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the motor running, add vinegar and 1/4 cup ice water and process until dough just comes together, about 30 seconds. Squeeze a small amount of dough between your fingertips; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
- Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times to combine, then divide into 2 equal balls. Flatten each ball into a disc with smooth edges and no cracks. Cover with plastic wrap and chill at least 1 hour or up to overnight.
- Make the filling:
- Peel, core, and slice apples into 1/4"-thick slices. Coarsely chop slices. Transfer to a large pot and add brown sugar, lemon juice, cinnamon, salt, 2 tsp. flour, and 2 Tbsp. water; stir to combine. Cook over medium heat, stirring occasionally and adding water 1 Tbsp. at a time if bottom starts to brown, until apples are softened but still have a little bite, about 10 minutes. Let cool to room temperature.
- Bake the cookies:
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Beat egg and milk in a small bowl.
- Roll 1 disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut dough into 12 rounds. Transfer rounds to prepared baking sheet. Spoon 1 heaping Tbsp. filling onto each round (do not overfill). Chill on sheet until ready to use.
- Roll second disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut into 12 more rounds. Using leaf-shaped cutter, cut a hole in center of each round.
- Brush edges of rounds with apple filling with egg wash. Place cut-out rounds over filled rounds to create sandwiches, then press down lightly around edges to seal completely. Gently press down in center to even out filling.
- Brush top of sandwiches with egg wash and sprinkle with demerara sugar, if using.
- Bake cookies until golden brown and crisp on the bottom, 30-35 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.
- Do Ahead
- Cookies can be baked 2 days ahead. Loosely cover with foil and store at room temperature. Do not store in a sealed container or they will become too soft.
APPLE PIE THUMBPRINT COOKIES
A spiced apple filling tops these buttery cookies, packing all the flavor of an apple pie into a single bite -- for a fraction of the work!
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Toss together the apples, lemon juice, apple pie spice, vanilla and 1/3 cup of the sugar in a medium bowl. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat with the butter. Cover and cook, stirring occasionally and adding about 1/4 cup water if the mixture becomes too dry or begins to brown, until the apples are tender and shiny, about 20 minutes. When the apples are tender, there should be some liquid left in the skillet; if not, add 1/4 cup water and stir. Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch. Cook until thick and bubbly, 30 seconds to 1 minute more. Transfer to a bowl and refrigerate for 15 minutes.
- Whisk together the flour and salt in a bowl. In another bowl, beat the remaining 8 tablespoons butter and 2/3 cup sugar with an electric mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg until just combined. Turn the mixer to low and gradually beat in the dry ingredients in 2 additions, beating until just incorporated.
- Line 2 baking sheets with parchment. Scoop 1-tablespoon portions of dough and roll between your hands to form 1-inch balls. Place about 2 inches apart on the prepared baking sheets. Gently press a thumbprint into the center of each ball about 1/2 inch deep, being careful not to crack the edges. Fill each indentation with 1 teaspoon of the filling, then chill the cookies 15 minutes in the freezer.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake, rotating the baking sheets from top to bottom and front to back about halfway through, until the cookies are set, about 30 minutes. Cool the cookies completely on the baking sheets. Store the cookies in an airtight container in the refrigerator for up to 5 days.
APPLE PIE COOKIES
Made with cream cheese, a warm apple filling, and dusted with cinnamon sugar... These things go quick in my house.
Provided by Jen Spiess
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h8m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter, cream cheese, and vanilla extract together in a large bowl until smooth. Add flour, 5 teaspoons sugar, baking powder, and 1 teaspoon cinnamon; mix until dough comes together.
- Roll dough into a 1/4-inch thick round on a floured work surface. Cut out 48 circles with a cookie cutter.
- Top 24 dough circles with a teaspoon of apple pie filling. Cover with remaining 24 dough circles. Crimp edges with a fork to seal. Arrange cookies on lined baking sheets.
- Bake in the preheated oven until cookies are golden brown, 23 to 29 minutes. Cool for 5 minutes.
- Mix 2 tablespoons sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll warm cookies in sugar and cinnamon mixture until coated. Transfer to a wire rack to cool, about 10 minutes.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 15 g, Cholesterol 28.1 mg, Fat 10.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.4 g, Sodium 124.1 mg, Sugar 2.1 g
CAKE MIX APPLE-SPICE COOKIES
Betty Crocker™ Super Moist™ spice cake mix does double duty as a cookie mix in this recipe. Fresh chopped apple adds a bit of autumn snap to these harvest-time treats.
Provided by By Deborah Harroun
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In medium bowl, stir together cake mix, oil and eggs until combined and dough forms. Stir in chopped apple.
- Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small microwavable bowl, microwave frosting on High 10 seconds. Drizzle melted frosting over cooled cookies.
Nutrition Facts : ServingSize 1 Serving
APPLE PIE COOKIES!
These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust.. So good. I use a jar lid for a cookie cutter. You can make these as large or as small as you like. From OhBiteIt. Go to their website for mouthwatering pictures. For a variation, use chocolate frosting and cherry pie filling. Yum. Maybe next time I will use blueberry filling with cream cheese to spread instead of caramel....or how about using jam instead of pie filling?
Provided by Sharon123
Categories Dessert
Time 50m
Yield 6-8 large cookies
Number Of Ingredients 7
Steps:
- Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.
- Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel.
- Coarsely chop the Apple Pie Filling into small pieces.
- Top the caramel layer with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling.
- Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips.
- Create a lattice crust (just like on a pie) for the top of the pie filling...DON'T create the lattice on the counter, it's not fun getting it on top of the bottom crust.ugh! Create your lattice on top of the actual filling, as if it were a pie! If you want, you can skip this and just place circles of pie crust over the cookies and prick holes in them, sealing with a fork.
- Dip your cookie cutter into some egg wash and cut out your Pie Cookies.
- Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg. Make sure the edges are sealed as well as you can(the cookie cutter through both layers is what seals them! ).
- Place them onto a baking sheet(it will be easier if you use parchment paper so the juicy caramel doesn't stick to the pan) and bake them at 350 degrees for approximately 20-25 minutes, until they're golden and firm. Let them cool just a little.
- Pour a glass of cold Milk and grab a warm one, or 5. Open up and bite into the juiciest, chewiest, fruitiest Apple Pie Cookie ever.
- And any scraps left over? Just roll out the scraps and brush with melted butter then sprinkle with cinnamon sugar and bake till golden. Or cut the cookies in squares to get more cookies and less waste!
Nutrition Facts : Calories 561.5, Fat 21.7, SaturatedFat 5.7, Cholesterol 31.6, Sodium 561.6, Carbohydrate 89.5, Fiber 3.8, Sugar 15.2, Protein 5.8
QUICK AND EASY APPLE PIE COOKIES
I created this simple cookie recipe using similar ingredients as apple pie. I wanted the taste of my apple pie without the hassle of it. They came out delicious!
Provided by TASTYMEL
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 32m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift flour, cornstarch, baking soda, and baking powder together in a bowl.
- Mix brown sugar and egg together in a bowl; stir in apples, cinnamon, and cloves. Blend softened butter into the apple mixture with a fork. Slowly stir flower mixture into the apple mixture until combined. Spoon batter onto a baking sheet.
- Bake in the preheated oven until lightly brown, about 12 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 23.9 g, Cholesterol 22.5 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 107.9 mg, Sugar 13.6 g
APPLE PIE COOKIES
Make and share this Apple Pie Cookies recipe from Food.com.
Provided by Procrasti-baker
Categories Breakfast
Time 35m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- IN a large bowl, combine oatmeal, flour, cinnamon, baking powder, nutmeg and salt.
- IN another bowl, whisk applesauce, splenda, liquid egg, and vanilla. Pour over oatmeal mixture and stir to combine.
- Add finely chopped apple (with skin) and stir.
- Bake on parchment paper-lined cookie sheet in 275 oven for about 25 minutes.
- Let cool completely.
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APPLE PIE COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 1 hr 35 mins
- Combine butter, shortening, and sugar in the bowl of a stand mixer. Beat to combine, about 2 minutes. Add egg and vanilla and mix for another 2 minutes. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients with half of the milk; mix until just combined. Add remaining dry ingredients and milk, and beat until just incorporated. Scrape down sides of bowl ensuring that ingredients are evenly distributed. Wrap dough in plastic wrap and chill for 30 minutes.
- Empty pie filling onto a cutting board, and use a large knife to chop the apple pieces until they are small chunks. Transfer filling to a bowl; set aside.
- Preheat oven to 375°F. On a well floured surface, roll the dough out to 1/8-inch thickness. (Note: the dough will be very soft and sticky, so be sure to generously and regularly flour the surface under the dough if it begins to stick.) Using a 3-inch round cutter, cut out 14 circles. On a parchment paper-lined baking sheet, place 7 of the circles. Scoop 1 tablespoon of the apple pie filling into the center of each circle on the baking sheet, leaving a 1/4-inch ring around the circle with no apple filling. Lift the other circles from the work surface and place them directly on top of the circles with the apple filling. Gently press the sides together and use a fork to crimp around the edges. Reroll the remaining dough and repeat process of cutting, filling, stacking, and sealing cookie rounds. (Note: apple pie filling will be left over; either discard or reserve for another use.) Transfer baking sheet with cookies to refrigerator for 15 minutes.
- Bake until just beginning to brown and dough has cooked through, 12 to 14 minutes. Allow to cool completely before icing.
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