Nedávné recenze uživatele animatic / flinsky

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APPLE PIE COOKIES

What’s better than a holiday dessert? Taking two holiday favorites and combining them into one! I adore apple pie, and snickerdoodles are my favorite cookie, so I thought, “Why not both? Yes, both. Both is good.”

This is a very easy recipe to follow, and the result is delicious! These are perfect for a Thanksgiving or Christmas dessert; you can make them in any shape you want, and, really, you can switch the apple pie filling out for your favorite pie instead!

Please note: I designed the cookie dough to not be very sweet, as the pie filling has enough sweetness to make up for it. If it tastes a little bland on its own as opposed to what you’re used to, don’t panic! It’s made to pair nicely with the filling. (You’ll also notice the absence of cinnamon in the dough recipe; again, that’s due to how much is in the filling.)

Snickerdoodle Cookie Dough

1 3/4 cup all-purpose flour
¼ cup cornstarch
1 tsp baking powder
1 stick (4 oz) vegan margarine, softened
¾ cup sugar
¼ cup vanilla soy milk
1 tsp vanilla extract
1. Whisk together flour, cornstarch, and baking powder in bowl.
2. Beat margarine in separate bowl with electric mixer until soft.
3. Add sugar, and beat until fluffy.
4. Beat in soy milk and vanilla extract for 30 seconds or until smooth.
5. Add flour mixture and beat 30 seconds or until smooth.
6. Divide dough in half and refrigerate for 2-3 hours.

Apple Pie Filling

½ cup packed light brown sugar
2 tsp all-purpose flour
1 tsp ground cinnamon
3 medium tart apples, peeled and grated/chopped [*When we made these yesterday, Sarah diced them into tiny, tiny cubes - I recommend using that technique!]
¾ cup water
7. In a small saucepan, combine the filling ingredients.
8. Cook over medium heat until apples are softened and mixture is thickened.
9. Set aside, let cool.

10. On a lightly-floured surface, roll out eat portion of dough to 1/8” thickness.
11. Cut with a floured cookie cutter (round, square, heart, etc). [*We used a shell shape because it was either that or a reindeer.]
12. Place 2 inches apart on greased baking sheets.
13. Spread with 1-2 tsp of filling to within 1/4” of edge at most.
14. Top with another cutout; seal edges by crimping with fork tongs.
15. Cut slits in top of cookies with knife or fork tip.
16. Bake at 375 degrees for ~17 minutes or until lightly browned. Remove to wax paper to cool completely. Sprinkle with cinnamon sugar, if desired.

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