Why oh why must there be something called the flu? And why must have it hit me so hard? I am generally very healthy, I usually only get sick one a year and it’s with a minor cold – you know the stuffy nose, sore throat thing…ya well, not this year. Needless to say, I have been absolutely down and out with a horrible flu for the past week and even as I write this post I am not 100%. I still have no voice (CH is really enjoy this…) and I still have a horrible cough that keeps me up at night. The good news is that my energy levels are back to somewhat normal, and I am hungry again. When I’m not hungry…you know there is an issue.
In any event, I made these cookies a few weeks ago – for a football party actually. CH and I were sitting on the couch and I was trying to decide what to bake to bring to our friends place. I was scrolling through my GR and up came Annie’s post for these cookies…it lead to a girlish-like shreak for CH, exclaiming “YOU MUST MAKE THESE NOW!”. So, I made sure I had everything I needed, which I did because these are so simple, and the plan was in motion.
Let me tell you, these were quite simple to make and CH even helped, which was really nice but caused a few confusing moments…let’s just say he should stick to reading legal documents, especially when it comes to ingredient measurements! In any event, a few steps backwards, a few steps forwards these cookies were in the oven and CH was beaming with excitement. I could hardly get them out of the oven before he was chowing-down on a “taste-test” one, and then a “quality-control” one, just to make sure they were all the same. I think the “quality control” step was repeated a few times, but they were quickly packaged up and put away so that we actually had something to bring to our friends place.
These cookies were a huge hit, they are little apple pie deliciousness’. Although I was challenged many times that they were “Apple Pies” or “Pocket Pies”, I remained insistent that they were Apple Pie Cookies – even if Annie’s husband challenged her too! Nonetheless, they are a perfect sweet treat and a lot of fun to eat. They would be welcomed at any type of event, and I loved Annie’s idea of bringing them to a family meal with a few other choices – that way, you get a small taste of many yummy items!
Apple Pie Cookies
Yield: Annie says 24, but we got more like 18 because they were larger!
Prep Time: 20 minutes + 1 hour resting time (dough)
Cook Time: 25 minutes
Apple Pie Cookies
- 2½ cups (313 grams) all-purpose flour
- 2 tbsp. (25 grams) granulated sugar
- 1 tsp. (4 grams) salt
- 2 sticks (8 oz. or 1 cup) unsalted butter, cold and cut into small pieces
- ½ cup very cold water
- 2 large apples, whatever variety you prefer for baking
- Squeeze of lemon juice
- 1/3 cup (67 grams) granulated sugar
- 1 tsp. (2 grams) ground cinnamon
- Dash of grated nutmeg
- 1 large egg lightly beaten with 1 teaspoon of water
- Sugar, for sprinkling
- A couple baking sheets covered with parchment paper
- Rolling pin, pastry brush (for egg wash), fork (for crimping and dipping) and sharp knife (to make slits)
- Round cookie cutters – you’ll need two – as you want to make sure there’s at least a 3/4-inch different in the sizes, as you’ll need the extra margin to crimp your dough.
To make the pie dough, combine the flour, sugar, and salt in the bowl of your stand-mixer and stir to blend. Using the whisk attachment on medium-low speed, cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Switch to your beater blade and add in the water and mix gently just until the dough has come together in a a cohesive ball and all of the dry ingredients have been moistened. Try not to over-mix. Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour.
When you are ready to make your cookies, preheat the oven to 350˚F. Line baking sheets with silicone baking mats or parchment paper.
Peel the apples and remove the core. Dice the apples into 1-inch by 1-inch cubes. Place the apple cubes in a bowl and toss with the lemon juice. In another small bowl, combine the sugar, cinnamon, and nutmeg, and whisk to blend.
To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface (keep the other half chilled). Use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use the larger cookie cutter, cut out rounds of the pie dough. Transfer the rounds to the prepared baking sheets. Brush the rounds lightly with water (this will help the pies seal).
At this point, add the diced apple to the cinnamon-sugar mixture and toss to coat. Place about 1.5 TBSP of apple on top of each dough-round.
Remove the other half of the chilled pie dough to a lightly floured work surface and use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use the slightly smaller cookie cutter, cut out rounds of the pie dough.
Layer the rounds of dough on top of the diced apple and gently press the edges to help seal. Repeat this process with the remaining dough and apple slices.
(Smitten Kitchen likes to crimp them together by hand, but I found this hard to do, so I did it while they were on the baking sheet).
Crimp and seal the edges of the mini pies with the tines of a fork, dipping in flour if needed to prevent sticking.
Lightly brush the tops of the cookies with the egg wash.
Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.
Bake for 25-28 minutes or until light golden brown.