Apple Week: Apple Pie Cookies

What kind of Apple Week would be complete without a good old apple pie? Well…this one. I just haven’t had the time to make an apple pie for, well, EVER, but in place of a traditional pie I offer you this fun recipe for apple pie cookies.

These cookies were so much fun to make. I was smitten with this idea as soon as I saw it. I added lemon zest to the dough (and it needed it; I think it would have been too bland otherwise), and I made the cookies circular instead of apple-shaped. I even used a fork around the edges to make these look even more like little hand pies. (And I sprinkled cinnamon sugar on the top, because I can think of few things that aren’t improved by a little bit of cinnamon sugar.)

I wish I could have gotten a picture of Andrew’s face when he bit into one of these cookies and discovered the sweet, apple-y filling inside. He was delighted! And that’s what these cookies are, in a nutshell: a surprising little delight.

Apple Pie Cookies
adapted from Taste of Home

For the sugar cookies:
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt

For the filling:
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
3 medium tart apples, peeled and grated (about 2 cups)
3/4 cup water

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk, vanilla and lemon zest. 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).

2. Meanwhile, in a small saucepan, combine the filling ingredients. Cook over medium heat until apples are softened and mixture is thickened; cool.

3. On a lightly floured surface roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased baking sheets. Spread with 2 teaspoons of filling to within 1/4 inch of edge. Top with another cutout seal edges.

4. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely. Sprinkle with cinnamon sugar, if desired. Makes 2 dozen cookies.