Description
Delight in these Apple Pie Cookies, a perfect marriage of tender buttery dough and spiced apple filling. These charming little tarts capture the warm flavors of traditional apple pie in a handheld cookie form, ideal for sharing or enjoying with a cup of tea.
Ingredients
Scale
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
Apple Filling
- 2 Granny Smith apples (peeled and finely diced)
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
Instructions
- Combine dry ingredients: In a food processor, pulse together the flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and salt until thoroughly combined.
- Add butter: Add the cold cubed butter to the mixture and pulse until it resembles coarse crumbs, ensuring the butter is well incorporated but still in small pieces.
- Incorporate wet ingredients: Add the egg and vanilla extract, pulsing until the dough just comes together into a cohesive mass.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up, making it easier to handle.
- Prepare the filling: While the dough chills, mix the finely diced apples with 1/4 cup brown sugar, cinnamon, nutmeg, and a pinch of allspice in a bowl to create the spiced filling.
- Preheat the oven: Set the oven to 350°F (175°C) to get ready for baking the cookies.
- Roll and cut dough: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness, then cut into 3-inch circles using a cookie cutter or glass.
- Add filling: Place a spoonful of the apple filling in the center of each dough circle, being careful not to overfill.
- Form the tarts: Fold the edges of each circle up around the apple filling, pinching the sides gently to seal and create a mini tart shape.
- Bake: Transfer the formed cookies to a baking sheet lined with parchment paper and bake for 15-18 minutes or until golden brown and cooked through.
Notes
- Ensure butter is very cold to achieve a flaky dough texture.
- Do not overfill the cookies to prevent leaking during baking.
- Use Granny Smith apples for their tartness and firm texture which hold up well in baking.
- Chilling the dough is crucial to make it easier to roll and shape.
- Allow cookies to cool slightly on a rack before serving to let the filling set.
