Saturday, July 3, 2010

Cookie #20 - Apple Pie Cookies

There is nothing more all-American than apple pie, right?  I couldn't think of a better way to kick off our 4th of July celebration than an apple-pie cookie. 

I got this recipe from Taste of Home.  This recipe really does have a lot of steps, but the result is so worth it.  The cookie came out a little less cookie-like and more pastry-like.  They were very soft.  The dough itself was very soft when rolling, and the baked version was no different.  The filling was fantastic.  Grating the apples rather than dicing was the perfect way to make the filling fit in the cookie.  I wonder how a whole pie of grated apples would be?  Probably too mushy, but I love the texture in this cookie.

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

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

4 tablespoons water
Red and green liquid food coloring

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. Yield: 2 dozen.

I got nowhere near 2 dozen cookies.  I think I got about 13 out of the batch using a slightly larger cookie cutter.  The dough is VERY soft, so I froze it for about 20 minutes before rolling out.  I also had to use A LOT of flour to keep it from sticking.  I was afraid it was going to make the cookies tough, but it didn't.  I tried not to handle the dough too much and I'm sure that helped.

1 comment:

Staci said...

These cookies are so cute! TFS!